No. 1 : Quick Recipe
Crab Bisque
- 3 TB Unsalted Butter
- 1 Cup Chopped Yellow Onions
- 1/2 Cup Chopped Carrots
- 1/2 Cup Chopped Celery
- 4 Grated Garlic Cloves
- 3 TB Tomato Paste
- 3 TB Whole Wheat flour
- 2 Cups Seafood Stock or Clam Juice
- 1 Cup Dry White Wine
- 1/4 Cup Cognac or Brandy
- 12 to 16 OZ *Crabmeat
- 1 Tsp Smoked Paprika
- 1 Thyme Sprig
- 1/4 Tsp Cayenne
- 1/4 Cup Heavy Cream
- 1/2 Cup Pureed White Beans
- Sea Salt and Black Pepper
Step One
In a large stockpot, melt the butter over medium-high heat. Add the onions, carrots, celery, and tomato paste, and sauté for 5 minutes or until the onions are cooked and translucent. Ad the garlic and cook for 1 minute. Sprinkle the mixture with flour, and stir to be sure that it evenly coats the veggies. Sauté for 1 minute.
Step Two
Add the seafood stock, white wine, cognac, crab, paprika, thyme and cayenne, and stir to combine. Cook for 30 minutes over medium-low heat, stirring occasionally to prevent the bottom from burning.
Step Three
Remove the thyme. Stir in heavy cream and beans and season if necessary with extra salt and pepper. Puree the soup using an immersion blender or you can transfer the soup in small batches into a blender. Garnish with a Chiffonade of Basil OR a tiny scoop of crabmeat.
No. 2 : Kitchen Scoop
*This is not the time to buy lump crabmeat. Back-fin, Special or Claw meat will make a delicious bisque – and when the soup is finished you won’t even be able to tell the difference!
No. 3 : Clever Idea
I added white beans to give structure and depth to the bisque, without a lot of heavy cream. Try this idea with any recipe for creamy soups – you’ll get more fiber and protein without any change in flavor!
No. 4 : CHEERS!
Chateau Ste Michelle Indian Wells Chardonnay
Columbia Valley Washington
About $16.00
The perfect pair for the rich and creamy soup is an Washington State chardonnay from Chateau Ste Michelle. This warm-baking-spices and vanilla flavored white will enhance the mouthfeel of the luscious bisque, plus everyone will like it with almost anything from the holiday appetizer table, like dips and creamy rich cheeses. A steel for the quality, its lightly oaked but not overwhelmingly so!