6 large garlic bulbs (not cloves)
2 tbsp. olive oil
1 (32 oz.) box chicken broth, divided (Swanson)
2 tbsp. butter
3 (6 oz. ea.) cans crab meat, chopped
1 medium yellow onion
6 green onions
1/4 cup jalapenos (optional)
1 quart heavy whipping cream
1 cup grated Parmesan cheese
salt and pepper (both to add to oil for roasting and for taste in the soup)

Preheat oven 400°F

Break garlic apart and put in baking dish mixed with olive oil and salt and pepper. Roast covered for 45 minutes.

Once roasted squeeze meat of garlic out and transfer into blender. Blend with half the box of chicken broth. The idea is to make it smooth but keep adding broth until you get all the garlic out of the blender and transferred to your pot on the stove. Add any remaining broth to your pot. Add butter and crab meat. Keep pot on medium heat. You must never let this boil.

Slice up your onions (I do this ahead of time because once you add the cream you will need to stir this constantly). You can add jalapenos at this point. Add cream, after you do this you must stir constantly! NEVER LET THIS BOIL.

Once your cream is hot, you can add your onions. We don't like them to cook too long so we had them towards the end so they are still crunchy.

Add Parmesan cheese. You want to keep stirring and you only need to simmer this about 3 more minutes and your soup is done.

Submitted by: Angela Epting