Crab Bisque

fstedy · March 06, 2009, 11:55:23 PM

Here a real treat if you like rich creamy soup. Just made a batch this evening it was great and I thought some of you might enjoy it.

1/2 cup each diced celery and onion
2 Tbs butter
2 Tbs all purpose flour
1 Tbs,. Old Bay or Creole seafood seasoning
2 Tbs. parsley
1/2 tsp white pepper
1 qt. chicken stock or vegetable stock
1 qt. Lt. cream
1 pound crabmeat ( I prefer the claw or lump )
1/4 cup cream sherry wine
3 to 4 Tbs cornstarch mixed in 1/4 cup of water

Melt butter and sweat celery and onion until translucent then add flour and cook for several minutes more.
Add stock, cream and seasonings then bring to a slow boil. Slowly add cornstarch until you have the thickness you like. I prefer it on the thick side like a pancake batter or slightly thinner. Fold in crabmeat and add sherry and enjoy. Makes up in about 30 minutes. It tastes better if you let the flavors develop for several hours. I usually can't wait and have a bowl with some crusty bread and butter right when its done.

Tom · March 07, 2009, 11:29:16 AM

Man! That sounds good. Gael makes a "soup" like that and the only thing that stops me from finishing the pot is that it is so rich that my stomach fills up and my heart stops. I have a real problem with good food, my mouth always wants more than my stomach can store. :D