Description
A luxuriously creamy and rich soup, brimming with sweet crab meat and aromatic flavors. This elegant bisque is surprisingly simple to make and is sure to impress.
Ingredients
Scale
For the Crust:
- 1 lb lump crab meat, picked over for shells
- 4 tbsp unsalted butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1/2 cup dry sherry
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp Old Bay seasoning
- 1 cup heavy cream
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Melt butter in a large pot over medium heat. Add the onion, celery, and carrot. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir to create a paste (roux). Cook for 2 minutes, stirring constantly.
- Slowly whisk in the seafood stock and sherry until the mixture is smooth. Whisk in the tomato paste, bay leaf, and Old Bay seasoning. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Remove the bay leaf. Carefully transfer the soup in batches to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream and cayenne pepper (if using). Gently fold in the crab meat and heat through, being careful not to break up the lumps. Do not boil.
- Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste.