0
0 ITEM(S) - £0.00 GO

Menu

    • Crab Bisque

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Crab Bisque is a creamy, rich, decadent seafood soup enjoyed for centuries. It is a classic French dish for special occasions or a cosy night. The ingredients are simple, yet the flavours are complex and delicious. The combination of crab meat, butter, onions, garlic, celery, carrots, flour, white wine, chicken stock, cream, tomato puree, and seasonings such as parsley, thyme, bay leaf, and cayenne pepper create a savoury and intensely flavorful soup.  
    1 rating
    layout 0 comment

    Ingredients

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 clove garlic, minced
    • 1 celery stalk, diced
    • 1 carrot, diced
    • 2 tablespoons all-purpose flour
    • 1/4 cup white wine
    • 2 cups chicken stock
    • 1/2 cup heavy cream
    • 1/4 cup tomato puree
    • 1 teaspoon parsley
    • 1/2 teaspoon thyme
    • 1 bay leaf
    • Pinch of cayenne pepper
    • 1 pound cooked crab meat

    Method

    • Step-by-Step Method for Crab Bisque
    • Measure and prepare all ingredients before starting
    • Dice the onion, celery, and carrot into small, uniform pieces
    • Mince the garlic finely
    • In a large pot, melt the butter over medium heat
    • Add diced onion, celery, and carrot to the pot and sauté until softened, about 5 minutes
    • Add the minced garlic and cook until fragrant, about 1 minute
    • Sprinkle flour over the sautéed vegetables and stir constantly for 2 minutes to create a light roux
    • Pour in white wine, stirring to deglaze the pot and incorporate any browned bits
    • Stir in the chicken stock, tomato puree, thyme, parsley, bay leaf, and a pinch of cayenne pepper
    • Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes
    • Remove and discard the bay leaf
    • Using an immersion blender, blend the soup until smooth (alternatively, transfer in batches to a blender and blend carefully)
    • Return bisque to low heat
    • Stir in the heavy cream and gently heat until warmed through
    • Fold in crab meat, ensuring it is evenly distributed and heated gently—do not boil
    • Adjust seasoning if necessary with salt and cayenne pepper
    • Ladle bisque into warmed serving bowls
    • Garnish with additional parsley if desired
    • Serve immediately, ideally accompanied by crusty bread or a crisp green salad