Don't get me wrong... I love the whole process of cooking down crustaceans and making a homemade inritched broth for soups, and spending a greater part of the day developing and melding flavors. Sometimes I just want a great elegant soup that doesn't take all day to make.
I love my crab bisque... others love my crab bisque.. and you won't make it a grand project by making my version of crab bisque. If you love lobster or shrimp bisque then this recipe is easily adaptable.
If you are just dying to add shells to the broth and enritchen the flavor, please be my guest! Whatever you do it will be wonderful! Happy Bisquing!
6 tablespoons butter, halved
4 tablespoon flour
2 medium size shallots diced
1/4 cup diced celery
1/2 cup diced carrots
1 quart seafood stock
8 ounces pure clam juice
8 ounces lump crab meat
3 ounces (about 6 tablespoons) dry sherry
2 ounces (1/4 cup) dry white wine
1 tablespoon tomato paste
1 large bay leaf
6 sprigs fresh thyme
sea salt (sel de Mer) and ground white pepper to taste
minced chive for garnish
- In a soup pot begin melting 3 tablespoons of butter. Gently cook the shallots, carrot, and celery until tender… carful not to brown. Add the tomato paste, and white wine then mix in. Toss in the bay leaf and thyme, then add the seafood stock and clam juice. Stir and bring to a boil then back down to a light simmer and cover the pot with a lid. Slow simmer for 40 minutes. Strain the broth into a bowl and discard the caught contents. Set the broth aside.
- In the same soup pot, begin meting the remaining 3 tablespoons of butter. Sprinkle in the flour and cook your roux until smooth and lightly golden. In small batches, while constantly whisking, pour in the broth. Keep adding and mixing until all has been combined. Pour in the dry sherry and mix in completely. Slowly simmer uncovered an additional 15 minutes until lightly thickened and rich in flavor.
- Before you’re ready to serve, mix in the heavy cream. Taste for salt and white pepper, and gently bring back up to heat. Do not boil and do not scald (burn the bottom).
- If serving in a soup taurine add the lump crab meat and garnish the top with minced chive. If dishing out in individual bowls evenly divide the crab meat between the bowls, ladle the hot bisque over the crab meat and sprinkle the tops with minced chive. Serve with a good toasted and torn artisan bread for dunking. Yes.. dunking. Enjoy!