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Ingredient
Crab Bisque
Introduce
Chef :
Alan BachoCrab Bisque
Make this soup a day ahead of when you want to serve it for the best flavor.
Ingredient
Food ration :
4 peopleCooking time :
30 minutes
4 Tbl
butter
3 stalks
celery
1/2 cup
white wine (dry not sweet)
2 Tbl
tomato paste
1/4 cup
uncooked white rice
2 tsp
Old Bay seasoning
1 tsp
paprika
1/4 tsp
Black pepper
2 cups
clam juice
2 1/2 cups
chicken broth
1/2 tsp
Worcestershire sauce
1 lb
can lump crab meat
1/2 cup
heavy cream
Cooking instructions
* Step 1
Dice the celery, onion, carrot and red pepper into small pieces. (This makes blending the soup easier with an immersion blender)
* Step 2
Melt butter in a stock pot.
* Step 3
Add diced vegetables and heat over moderate heat for 5-6 minutes until they are softened.
* Step 4
Add wine and cook for 2 minutes loosening anything stuck to the pan
* Step 5
Add the tomato paste and cook for 2 minutes
* Step 6
Add the Old Bay Seasoning, paprika and black pepper and cook for one minute
* Step 7
Add clam juice, chicken broth and Worcestershire sauce. Heat to a simmer.
Simmer covered for 15-20 minutes until vegetables and rice are soft. Stirring 2-3 times.
* Step 8
Remove from heat and using an immersion blender, blend until smooth. (Can also be done in a blender in batches so you don’t burn yourself)
* Step 9
Heat again until it simmers.
* Step 10
Add the crab.
* Step 11
Slowly add the cream while you whisk the soup (this will help break the crab into smaller pieces)
* Step 12
Cook just until hot. DO NOT BOIL! Be sure to stir continuously until heated.
* Step 13
You can serve immediately but I have found this soup improves if it sits in the refrigerator for at least 24 hours.
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