Crab Bisque

A rich, creamy, and flavorful soup perfect for an easy lunch or quick weeknight supper.

By @dianemorrisey

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 tbsp butter
• 1 onion
• 3 stalks celery
• 2 cloves garlic
• 0 kosher salt
• 0 freshly ground black pepper
• 1 tsp Old Bay seasoning
• 3 tbsp tomato paste
• 3 tbsp flour
• 4 cup seafood stock
• 1 cup white wine
• 1 bay leaf
• 0 bay leaf
• 1 cup heavy cream
• 0.5 lb lump crab meat
• 0.5 lb lump crab meat
• 0 freshly chopped parsley

Instructions

1. In a large pot, heat 3 tablespoons of butter.
2. Add 1 chopped onion, 3 chopped stalks of celery, and 2 minced cloves of garlic to the pot and cook until soft, about 5 minutes.
3. Season with kosher salt, freshly ground black pepper, and 1 teaspoon of Old Bay seasoning.
4. Stir in 3 tablespoons of tomato paste and cook until the tomato paste coats the vegetables and begins to caramelize on the bottom of the pot.
5. Add 3 tablespoons of flour and cook until absorbed, about 1 minute more.
6. Pour in 4 cups of seafood stock, 1 cup of white wine, and 1 bay leaf. Bring to a boil and reduce to a simmer, covered, for 20 minutes.
7. Remove the bay leaf and puree the soup with an immersion blender until smooth.
8. Return the pot to low heat and stir in 1 cup of heavy cream and half of the crab meat. Cook until just warmed through, about 5 minutes.
9. Serve the bisque in bowls with extra crab meat and freshly chopped parsley.