Crab Bisque
Indulge in a bowl of creamy and comforting crab bisque, a luxurious seafood soup that is perfect for a special gathering or a cozy night in. This velvety soup is packed with the delicate sweetness of lump crabmeat and enriched with a touch of sherry for a sophisticated depth of flavor. Topped with a sprinkle of fresh tarragon, each spoonful promises a delightful burst of seafood goodness. Treat yourself to this decadent dish and enjoy a taste of elegance in every bite.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 5 cups fish or chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground white pepper,
- to taste
- 3⁄4 to 1 lb. fresh or thawed frozen lump
- crabmeat, picked over for shell fragments
- (3 to 4 cups)
- 1⁄2 cup dry sherry, dry Marsala or Madeira
- Minced fresh tarragon or flat-leaf parsley
- for garnish
Instructions
- In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
- Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.
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