Velvety Crab Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup butter, unsalted
02 -
1/4 cup flour for baking
03 -
1 small onion, chopped finely
04 -
2 cloves garlic, finely cut
→ Liquids & Seafood
05 -
4 cups chicken or seafood stock
06 -
1 cup cream with high fat content
07 -
1/2 pound crab chunks, shells and bits removed
08 -
1/2 pound shrimp of medium size, shells and veins taken out
→ Seasonings & Garnish
09 -
Pepper and salt to taste
10 -
Parsley leaves for topping
# Instructions:
01 -
Melt your butter in a warm pot on medium fire. Add your diced onion with garlic, cooking them until they're soft and smell good, roughly 3-4 minutes.
02 -
Dust the flour over your cooked veggies and stir constantly as it cooks for 2-3 minutes until it gets a nice brown color. This mixture will help your soup get thick.
03 -
Pour your broth in slowly while whisking non-stop to prevent clumps. Allow it to simmer gently for 5-7 minutes so it starts thickening up.
04 -
Add your cream and let the whole thing bubble softly together for 5 more minutes.
05 -
Put your crab meat and shrimp into the pot carefully. Let them cook just until shrimp change to pink, about 3-4 minutes. Add salt and pepper how you like it.
06 -
Pour your soup into bowls and sprinkle with fresh parsley. Enjoy it hot right away!
# Notes:
01 -
You can use a stick blender to make the soup smoother if you want
02 -
While fresh seafood tastes best, good defrosted frozen stuff works too, just drain it well first
03 -
Try adding a bit of white wine or sherry to make the flavor even better