Saturday, February 04, 2006

Creamy Crab Bisque

Since I've recently offered a New Mexican Posole and a Butternut Squash Soup, it only seems fitting to continue the winter soup theme with this New England style classic.

This creamy soup is great in the winter, and warms the bones. This version is quite simple and easy to prepare, but still evokes long simmered creamy seafood soups from New England. If you can get fresh crab meat, that would be ideal. If not, then buy the best canned crab meat you can find.

Crab Bisque

5 servings


2 tablespoons butter
1 shallot, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cups crab meat, picked over
2 tablespoons flour
2 cups chicken broth
(you may substitute fish fumet for more intense seafood flavor)
2 cups light cream
cayenne pepper, to taste
Salt

Melt the butter in a medium saucepan over medium heat. Add the onion and cook slowly until translucent. Add the crabmeat and parsley and cook over low heat stirring constantly for 3 or 4 minutes. Sprinkle the flour over the crab mixture, stir to blend and cook for 3 minutes more, stirring constantly. Stir in the chicken broth or fish fumet and simmer gently for 20 minutes. Partially cover the pan, but not completely. Finish the bisque by adding the cream, stirring to blend. Do not boil after adding the cream. Add cayenne pepper and salt to taste.


2 Comments:

At 1:21 PM, February 06, 2006, Anonymous Nha said...

Crab Bisque *mmm* I've tried making this before, but I added a little bit of dry sherry in and it totally changed the flavor. :)

Nice site. Btw.

 
At 1:29 PM, February 06, 2006, Blogger ReMARKable Palate said...

I KNEW I left somehing out! :-) Actually, it's always a good idea to add something like sherry or brandy to a creamy soup to cut the fat a little bit, and add payers of flavor. Thanks for the comment Nha.

 

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