Enjoy the rich and velvety texture of this homemade blue crab bisque, where the delicate flavor of the crab shines through. It’s a comforting and elegant soup that is perfect for special occasions or as a delightful indulgence any time of the year.
Ingredients:
- 500g (1 pound) crab meat, picked over for shells
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 1/2 cup dry white wine (optional)
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for about 2 minutes, stirring constantly, to cook off the raw flour taste.
- Slowly whisk in the seafood or chicken broth, ensuring there are no lumps. Add the bay leaf, dried thyme, paprika, and tomato paste. Stir well to incorporate the ingredients. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the heavy cream and white wine (if using). Gently fold in the crab meat, being careful not to break up the large lumps. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat the crab meat through.
- Remove the bay leaf from the bisque and discard. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids and follow the manufacturer’s instructions.
- If using a regular blender, return the bisque to the pot and reheat over low heat. Adjust the seasoning if needed.
- Ladle the crab bisque into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or oyster crackers.