Crab Bisque
Make this soup a day ahead of when you want to serve it for the best flavor.
Crab Bisque
Make this soup a day ahead of when you want to serve it for the best flavor.
Cooking Instructions
- 1
Dice the celery, onion, carrot and red pepper into small pieces. (This makes blending the soup easier with an immersion blender)
- 2
Melt butter in a stock pot.
- 3
Add diced vegetables and heat over moderate heat for 5-6 minutes until they are softened.
- 4
Add wine and cook for 2 minutes loosening anything stuck to the pan
- 5
Add the tomato paste and cook for 2 minutes
- 6
Add the Old Bay Seasoning, paprika and black pepper and cook for one minute
- 7
Add clam juice, chicken broth and Worcestershire sauce. Heat to a simmer.
Simmer covered for 15-20 minutes until vegetables and rice are soft. Stirring 2-3 times. - 8
Remove from heat and using an immersion blender, blend until smooth. (Can also be done in a blender in batches so you don’t burn yourself)
- 9
Heat again until it simmers.
- 10
Add the crab.
- 11
Slowly add the cream while you whisk the soup (this will help break the crab into smaller pieces)
- 12
Cook just until hot. DO NOT BOIL! Be sure to stir continuously until heated.
- 13
You can serve immediately but I have found this soup improves if it sits in the refrigerator for at least 24 hours.
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