Healthy Crab Bisque

• 3 Tbsp extra virgin olive oil
• 1 Tbsp butter
• 1 yellow onion, chopped (1 1/2 cups)
• 2 celery stalks, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 4 cloves garlic, chopped
• 2 ears fresh corn, kernels cut off (2 cups)
• 1/2 small head cabbage, chopped (4 cups)
• 2 1/2 tsp kosher salt
• 1 1/4 tsp fresh ground black pepper
• 2 cups water
• 3 bay leaves
• 1 lemon, zest and juice
• 2 6.5 oz cans of chopped clams
• 1 large ripe tomato, chopped (1 cup)
• 1 15 oz can garbanzo beans
• 3 Tbsp fresh basil, chopped
• 3 cups fat free half & half
• 1 cup shaved parmesan reggiano cheese + extra for garnish
• 1 cup dry sherry
• 1 lb can lump crab meat (such as Phillip's)
• 10 sprigs flat leaf parsley, chopped
• 10 dashes cayenne pepper

In a large (5+ quart), heavy stock pot add olive oil, heat to medium-high, then add the butter and onion, stir. When the onion just begins to caramelize, add celery, carrots, and garlic and cook (stirring occasionally) for 10 minutes. Stir in the corn, cabbage, 1 1/2 tsp kosher salt, and fresh ground black pepper and continue cooking (stirring occasionally) 5-10 minutes. Add water, bay leaves, lemon zest and juice, clams and juice, tomato, garbanzo beans (with liquid), and basil. Cover, bring to a light boil, then reduce heat to medium-low and simmer for 30 minutes. Remove and discard the bay leaves. Ladle vegetables into a blender (and stock in batches, filling not more than half full). Puree (2-3 minutes on high) into a smooth silky bisque, adding the half and half as needed. Place completed batches into a second stock pot and in the final batch to be blended, add the shaved parmesan cheese and remaining half and half. Set over low heat, add 1 tsp kosher salt (if needed), 2/3 cup sherry and crab meat (shredded). Set over low heat for up to 1 hour or until ready to serve To serve, ladle bisque into bowls, drizzle with sherry, add parsley, a light shave of parmesan, and a dash of cayenne pepper. Serve with a garlic parmesan crostini.

This Happily Healthy Crab Bisque is today's updated version of my once "osv" (oh so very) buttery, creamy lobster bisque, which was always a crowd pleaser, and still is, though now it meets my wife's "healthy" cooking criteria.