Bisque derives from France and is a creamy soup using a broth made from crustaceans. Vegetable broth can also be used and is an option here. Layers of flavor cooked in stages give bisque its richness. The addition of cream, wine, and crab meat makes it a great choice for special occasions. Waves of French immigrants in the 19th century helped shape American cuisine and eating habits. New York became a center for fine French dining and a model for other cities. One of its most elite restaurants, Delmonico’s, opened in 1827 and employed a French chef.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp Old bay seasoning
- 2 garlic cloves, minced
- 2 Tbsp tomato paste
- 3 Tbsp all-purpose flour
- 4 cup fish stock (or vegetable broth)
- 1 cup dry white wine
- 1 bay leaf
- ½ cup heavy cream
- 1 lb lump crab meat
- Freshly chopped parsley, as needed for garnish
Directions
- Melt butter in a large pot over medium heat.
- Add onion and celery. Cook until soft, about 5 minutes.
- Season with salt, pepper, and add Old Bay. Stir in garlic and tomato paste.
- Cook until garlic is fragrant, and tomato paste coats vegetables, about 2 minutes.
- Sprinkle in flour and cook until absorbed, 1 minute.
- Pour in fish stock or vegetable broth and wine. Add bay leaf.
- Reduce heat and simmer until liquid reduces and flavors meld, stirring occasionally, about 30 minutes.
- Remove bay leaf and puree soup with immersion blender on high until very smooth. You can also use a blender, carefully adding hot liquid and pureeing in batches.
- Reduce heat to medium low and stir in cream and half of crab meat.
- Cook until just warmed through, about 5 minutes.
- Divide among bowls and garnish with remaining crab meat and parsley before serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.