Chris's Crab Bisque
"Creamy and rich crab soup. I been trying to recreate a crab soup from a French restaurant in Nashville TN. This is as close as I've been able to get."
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
6 Cups
- Serves:
- 6
ingredients
- 1⁄2 cup butter
- 1 yellow onion, diced
- 2 cups seafood stock
- 3 1⁄2 cups heavy cream
- 1 tablespoon tomato paste
- 16 ounces lump crabmeat
- 1 tablespoon fresh parsley
- 1 tablespoon Old Bay Seasoning
- 1⁄4 cup sherry wine
- 4 celery ribs
- 3 tablespoons cornstarch
directions
- melt 1/4 cup of butter in large pot.
- saute chopped celery in butter for approximately 5 minutes - set aside.
- melt remaining 1/4 cup of butter in same pot.
- saute diced onion in butter until brown - approximately 12 minutes.
- add seafood stock.
- add tomato paste, parsley, old bay, sherry.
- heat to boil and reduce heat.
- add 2/3 of crab; set aside 1/3 of crab with celery.
- add cream.
- mix cornstarch with water to make a paste and add to soup pot.
- bring to a gentle boil for 2 minutes and reduce heat.
- carefully move 1/2 of soup at a time to blender and blend for 15 seconds; once blended return to soup pot.
- Add in last 1/3 of crab and celery - heat through and serve.
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