18 – Crab Bisque

Is crab bisque difficult to cook? It presents itself like you made this creamy soup for some special occasion, but it’s actually easy to make.

Makes 4-6 Servings

Cooking + Prep Time:  1 hour

Ingredients:

• 3 tbsp. of butter, unsalted
• 1 chopped onion, medium
• 2 stalks of chopped celery
• Salt, kosher
• Pepper, ground
• 1 tsp. of seasoning, Old Bay
• 2 minced garlic cloves
• 2 tbsp. of tomato paste, no salt added
• 3 tbsp. of flour, all-purpose
• 4 cups of vegetable broth or fish stock, low sodium
• 1 cup of white wine, dry
• 1 bay leaf, medium
• 1/2 cup of cream, heavy
• 1 pound of crab meat, lump

For garnishing: parsley, chopped

Instructions:

1. Heat the butter in heavy, large pot on medium heat. Add celery and onions. Cook till soft, four to five minutes. Season with Old Bay, kosher salt ground pepper.

2. Stir in tomato paste and garlic. Cook till the tomato paste has coated the vegetables and garlic becomes fragrant, two to three minutes. Sprinkle flour over the top. Cook till it has been absorbed, a minute longer.

3. Add wine and seafood stock/vegetable broth. Stir in the bay leaf. Reduce the heat and allow the soup to simmer, while occasionally stirring it, till flavors meld and liquid has been reduced, 1/2 hour.

4. Remove the bay leaf. Puree the soup with immersion blender on the high setting till it has a smooth texture. Return soup to med-low. Stir in 1/2 of crab meat and heavy cream. Cook till barely warmed through, four to five minutes.

5. Divide the bisque among individual bowls. Garnish with parsley and remainder of crab meat. Serve.