Creamy Crab Bisque

Time: Total 60 minutes, 15 prep, 45 cook

Difficulty: Moderate, blending

Hardware:

Yield: 4-6 Servings

Accompaniments: Cheddar Biscuits

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Crab Bisque

Ingredients

• 3 Tbsp unsalted butter

• 1 medium yellow onion, finely chopped

• 2 medium celery ribs, finely chopped

• Kosher salt

• Freshly ground black pepper

• 1 tsp Old Bay seasoning

• 2 garlic cloves, finely chopped

• 2 Tbsp tomato paste

• 3 Tbsp all-purpose flour

• 4 cups fish stock or low-sodium vegetable broth

• 1 cup dry white wine

• 1 bay leaf

• 1/2 cup heavy cream

• 1 lb lump crabmeat, picked through

Finishing Ingredients

• Parsley

• Siracha to taste

Step By Step

1. In a large, heavy pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until softened, about 7 minutes; season with 1/2 tsp. salt and a few grinds of pepper. Add Old Bay, then stir in garlic and tomato paste. Cook, stirring, until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle flour over and cook, stirring frequently, until absorbed, about 30 seconds more.

2. Pour in stock and wine, then stir in bay leaf. Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until liquid is reduced and flavors meld, about 30 minutes.

3. Remove bay leaf. Transfer half of soup to a standard blender and blend until smooth. (Tip: You can use an immersion blender, but the texture won't be as smooth.) Pour into a medium bowl. Transfer remaining soup to blender and blend until smooth. Return soup to pot.

4. Cook over medium-low heat, then stir in cream and half of crab. Cook, stirring occasionally, until just warmed through, about 5 minutes.

5. Divide soup among bowls. Top with parsley and remaining crab.