Instructions: Melt butter in a large saucepan over medium low heat. Whisk in flour and cook, stirring, for 3 minutes. Gradually whisk in milk. Add onion, stock powder, parsley, salt, pepper, and nutmeg.

Increase heat and bring to a boil, then reduce to a simmer and cook until the soup begins to thicken, stirring occasionally - about 10 minutes.

Add crabmeat, stirring gently, and cook until the soup is creamy - about 10 to 15 minutes. When ready to serve, adjust seasoning, stir in cognac, and ladle immediately into bowls. Lightly pinch a bit of nutmeg into each bowl.

Comments: Truly decadent; serve hot as a first course to 4 people.

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