Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper. If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes. Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes. Add the crab meat, cream and cognac if desired. Reheat and pour into a blender or food processor. Purée. Serve with cheese shortbread.

3 6 5 2

1 Tbsp. (15 mL) butter 1 fennel bulb, coarsely choppe or 625 mL of celery, chopped 1 onion 2 carrots 2 tomatoes, cubed 1/4 cup (60 mL) fresh parsley To taste, Salt and pepper 1/2 cup (125 mL) dry white wine, optional 2 1/2 cups (615 mL) chicken broth 250 g crab meat 2 cups (500 mL) 10% cream 2 Tbsp. (30 mL) cognac, optional