Crab Shrimp Bisque (Print Version)
# Ingredients:
→ Base
01 -
1 small onion, chopped into tiny pieces
02 -
1/4 cup all-purpose flour
03 -
1/4 cup butter, unsalted
04 -
2 cloves of garlic, finely minced
→ Liquids & Seafood
05 -
1 cup rich heavy cream
06 -
4 cups of good seafood or chicken stock
07 -
8 ounces medium shrimp, peeled and cleaned
08 -
8 ounces fresh lump crabmeat, checked for shells
→ Seasonings & Garnish
09 -
A pinch of salt and ground black pepper
10 -
A handful of fresh parsley for sprinkling on top
# Instructions:
01 -
Melt the butter in a big pot over medium heat. Throw in the onion and garlic, and stir occasionally until they're nice and soft, which takes about 3-4 minutes.
02 -
Sprinkle the flour evenly over the cooked onion and garlic. Stir constantly for 2-3 minutes until it turns a nice golden color. This step gives the soup its creamy texture.
03 -
Slowly add your stock while whisking continuously to keep it smooth. Let it cook and bubble gently for 5-7 minutes to thicken a bit.
04 -
Gently pour in the heavy cream and let everything simmer away for another 5 minutes.
05 -
Carefully stir in the crabmeat and shrimp, letting them cook gently. In about 3-4 minutes, the shrimp will turn pink, and you'll know it's ready. Adjust the salt and pepper to suit your preferences.
06 -
Spoon the soup into bowls and top it with a little fresh parsley for a pop of color. Make sure to serve while it's piping hot!
# Notes:
01 -
To make it smoother, you can blend part of the soup using an immersion blender.
02 -
Fresh seafood is the best choice, but thawed, good-quality frozen seafood works too.
03 -
Pour in a splash of sherry or white wine to bring out bold flavors.