Crab Bisque

This bisque is super decadent and delicious and not low calorie.  It would go well with a light salad and some toasted french bread.  This is not a traditionally made bisque but a much simpler version.  Charlene this recipe is for you, it’s super easy and tastes just like your favorite in Palm Springs, enjoy!

Serves: 4 small portions-2 large

Ingredients:

2 cups of crab meat- chopped up(but keep fairly chunky) and drained off excess fluid

1 tablespoon Olive oil

1/2 onion minced

2 garlic cloves minced

4 tablespoons of flourroux starter

4 tablespoons of salted butter

3/4 cup of white wine

1 cup of cream

2  1/2  cups low sodium chicken stock

1/4 teaspoon sea salt or to taste- you might want to add more 

1/4 teaspoon ground white pepper

1/4 cup finely sliced green onion or chives for garnish

Directions:

1.  In a medium saucepan on medium high heat, add olive oil.  Add the minced onion, mixing, let cook until soft and light brown, about 5 minutes.  Turn the heat down to medium heat. Now add minced garlic, let cook until fragrant, about 1 minute.

Sauteed Onion and Garlic

2.  Add 4 tablespoons of butter to onions and garlic, let melt.  Now add the 4 tablespoons of flour.  Mix in well and let cook for 1 minute.  

Flour and Butter Added to Onion and Garlic

3.  Whisk the chicken stock into the onion, garlic and flour mixture.  Whisk chicken stock in well until you have a a nice smooth mixture and the mixture comes up to a low boil or simmer.

4.  Whisk in the white wine, let simmer on low for about 5 minutes, you need to burn off some of the bitter liquor flavor of the wine, while leaving the white wine flavor behind.  Now puree this mixture if you want a smooth texture.  If you prefer a chunky texture, leave it as is. After pureeing, add back to pot and let everything fuse together for a few minutes coming back up to a low simmer. 

Wine and Chicken Stock Whisked In

5.  Now add the cream and let the mixture again come up to a low simmer for a couple of minutes. Add salt and pepper to taste.  You can add the crab now, mixing it into the soup or as you serve the bisque, place a portion of crab on the bottom of the bowl and then ladle the hot soup over top of the crab.  This way you really get to taste the crab.  Now garnish with green onion or chives and serve.

Cream Added After Being Pureed

 

 

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