I love soup. Especially in the winter. There’s nothing better than a hot bowl of soup and some crusty homemade bread. (Oops! The bread seems to be missing from that photo, but trust me…it’s usually right there next to the bowl of whatever kind of soup is on the menu.)
I came across this recipe a few months ago and decided to make it as a surprise for my boys when they came home over the holidays. THEY LOVE CRAB BISQUE. Of course, so does the husband….but let’s face it. Crab bisque is more of a special occasion soup, and when the kids come home, well…..it’s always special for me. So, I gave this recipe a try, and WOW…..It’s good! I mean…REALLY GOOD!! Definitely a keeper. And it’s so easy to make. Ready in about 30 minutes. That’s not bad for restaurant quality soup. Give it a try and let me know what you think.
Creamy Crab Bisque
Makes 8 servings (about 8 cups)
Melt:
4 Tbls. unsalted butter
1 cup diced leeks
1/2 cup diced carrots
1/2 cup diced celery
1 Tbls. tomato paste
1/4 cup flour
Deglaze:
1 cup dry white wine
2 cups bottled clam juice
3 cups half-and-half
1/4 cup sherry
salt and pepper to taste
Divide:
3 cans premium jumbo lump crabmeat (6.5 oz. each), drained ( I used a 1 lb. can found in the seafood dept.)
Chopped fresh tarragon or chives
MELT butter in a large pot over medium heat. Add leeks, carrots and celery; sweat until carrot softens, about 8 minutes. Stir in tomato paste and cook 1 minute. Add flour and cook 1 minute.
DEGLAZE pot with wine and simmer until nearly evaporated. Whisk in clam juice, half-and-half and sherry. Cook bisque just until it boils, stirring occasionally, then season with salt and pepper. Off heat, puree bisque with a handheld blender (or, working with small amounts of soup, use a regular blender. BE CAREFUL. The soup is very hot!)
Heat bisque over medium just until foam subsides, about 5 minutes.
DIVIDE bisque among soup bowls. Top each serving with crab, and garnish with tarragon or chives.
Now…get yourself some good bread and ENJOY!
(Recipe from Cuisine at Home)