Crab Bisque
Dana mccray
I even surprised myself with this one. This has to be my favorite soup ever!
ingredients
- 6 tbsp. unsalted butter
- 1 large onion, finely chopped
- 1 medium celery rib, finely chopped
- 1/3 c. and 1 tbsp. all-purpose flour
- 2 (13.75 oz.) cans reduced-sodium chicken broth
- 2 8 oz. bottles clam juice
- 1/2 c. dry sherry
- 1 1/2 tbsp. tomato paste
- 1 lb. imitation crab meat
- 3/4 c. heavy cream
- salt and hot sauce, to taste
- 2 tsp. dried thyme
directions
- 1
Melt butter in a large saucepan over medium-low heat. Add onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes.
- 2
Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute.
- 3
Gradually whisk in the broth, clam juice, sherry and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is slightly thickened, about 10 minutes.
- 4
(*The bisque can be prepared up to this point 1 day ahead, cooled, covered and refrigerated.)
- 5
*Reheat to simmering if prepared ahead. If the bisque is too thick, thin with additional chicken broth.
- 6
Add the crab and the cream, increase the heat to medium, and cook just until very hot (do not boil). Season with thyme salt and hot sauce.
notes
Serve this with your favorite warm bread, or try it in a bread bowl
Source: Dana mccray
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