SHERRIED CRAB BISQUE

SHERRIED CRAB BISQUE image

Yield 8 servings

Number Of Ingredients 12

Previous Next

Ingredients

6 tablespoons (3/4 stick) unsalted butter
1 large onion, finely chopped
1 medium celery rib, finely chopped
1/3 cup plus 1 tablespoon all-purpose flour
Two 13 3/4-ounce cans reduced-sodium chicken broth
Two 8-ounce bottles clam juice
1/2 cup dry sherry
1 1/2 tablespoons tomato paste
1 pound fresh crabmeat, picked through for cartilage and shells
3/4 cup heavy cream
Salt and hot red pepper sauce, to taste
Chopped fresh parsley, for garnish

Steps:

1. Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute. 2. 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 lightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered, and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.) 3. Add the crab and the cream, increase the heat to medium, and cook just until very hot--do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley.

*** Explore more SHERRIED CRAB BISQUE Recipes »

Comment
Leave a comment

Hamzallah khan600

[email protected]

Easy to make and so flavorful! I used fresh crab meat, and it made all the difference. I also added a bit of cayenne pepper for a little kick. This is definitely going into my regular rotation of soups.

Md miraz Islam

[email protected]

This bisque was delicious! I followed the recipe exactly, and it turned out perfectly. The sherry added a nice depth of flavor, and the crab meat was tender and plentiful. I will definitely be making this again.

Scott Tregarthen

[email protected]

I've made this soup a few times now, and it's always a crowd-pleaser. The sherry and crab give it a rich, luxurious flavor, and the vegetables add a nice touch of sweetness and texture. I usually serve it with a side of crusty bread or crackers, and

Bitu Yared

[email protected]

This sherried crab bisque was a hit at my last dinner party! The sherry added a subtle sweetness and complexity to the broth, and the crab meat was tender and flavorful. I also loved the addition of the vegetables, which added a nice texture and fres

Name

Message