Description
This heartwarming bisque is naturally gluten-free and can be frozen for later, allowing you to enjoy a restaurant-quality meal with minimal effort.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup dry white wine
- 3 cups seafood stock or chicken broth
- 1 bay leaf
- ½ cup heavy cream
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 8 oz lump crab meat
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Begin your Crab Bisque by heating the butter and olive oil in a heavy-bottomed pot over medium heat. Once melted and hot, add in the finely chopped onion and celery. Sauté these aromatic vegetables for about 5–7 minutes until they soften and release their flavors. Then, introduce the minced garlic and let it cook for an additional 1–2 minutes.
- Next, stir in the tomato paste, smoked paprika, and cayenne pepper if you’re looking for an extra kick. Continue to cook this mixture for an additional 1–2 minutes, allowing the tomato paste to darken slightly.
- After the base flavors are developed, it’s time to deglaze the pot. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the mixture to simmer for 2–3 minutes, letting the alcohol from the wine cook off while intensifying the flavors.
- Now, pour in your seafood stock or chicken broth along with the bay leaf. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for about 15–20 minutes.
- Once the soup has finished simmering, remove the bay leaf from the pot. Use an immersion blender to blend the soup until it reaches a smooth consistency.
- Return the blended soup to low heat and stir in the heavy cream and lemon juice. Season the soup with salt and pepper to taste.
- Finally, gently fold in the lump crab meat, being careful not to break it up too much. Allow the soup to simmer for another 5 minutes until everything is heated through.
- Once everything is ready, ladle the Crab Bisque into bowls and consider garnishing with freshly chopped parsley, a sprinkle of paprika, or a drizzle of cream for an extra touch.
Notes
Be careful not to overcook the crab meat; it just needs to be heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 20 g