How to make Crab Bisque recipe #73

 

Here is a recipe for Crab Bisque:

Ingredients:

• 3 tablespoons butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Old Bay seasoning
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 cups fish stock or low-sodium chicken broth
• 1 cup dry white wine
• 1 bay leaf
• 1/2 cup heavy cream
• 1 pound lump crab meat
• Freshly chopped parsley, for garnish

Instructions:

1. Melt the butter in a large saucepan over medium heat. Add the onion, celery, salt, pepper, and Old Bay seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the garlic and tomato paste and cook for 1 minute more.
3. Sprinkle in the flour and cook, stirring constantly, for 1 minute.
4. Gradually whisk in the stock and wine. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the flavors have melded.
5. Remove the bay leaf and puree the soup with an immersion blender or in a blender until smooth.
6. Return the soup to the saucepan and stir in the heavy cream and crab meat. Heat through until the crab is warmed through, about 5 minutes.
7. Serve hot, garnished with freshly chopped parsley.

Tips:

• For a richer flavor, use whole milk instead of half-and-half.
• If you don't have an immersion blender, you can puree the soup in a blender in batches. Just be sure to leave the lid slightly ajar to allow steam to escape.
• You can also use frozen crab meat in this recipe. Just be sure to thaw it completely before using.
• Serve the bisque with oyster crackers or crusty bread for dipping.