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Crab Bisque
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Course
Appetizer, Soup
Servings
6
bowls
Ingredients
1 1/2
quarts
heavy cream
1/2
quart
vegetable stock
1
cup
carrots,
diced small
1
cup
parsnips,
diced small
1
cup
onions,
diced small
1
cup
celery,
diced small
1
cup
fennel bulb,
diced small (reserve fronds to finish soup)
3
tbsps
olive oil
1
tbsp
minced garlic
1
cup
tomato paste
1/4
cup
sherry
1
tbsp
fresh thyme,
chopped
2
tbsps
fennel fronds,
chopped
2
lbs
lump crabmeat
(shell free)
Instructions
In a heavy-bottom soup pot, sauté all vegetables in olive oil until tender.
Add garlic and sherry. Then, cook for one minute.
Add cream, stock and tomato paste.
Allow soup to come to a low simmer, and cook for 20 minutes.
Add thyme and fennel fronds. Then, season with salt, pepper and sugar.
Add crabmeat to each of the bowls. Distribute soup between the bowls and serve immediately with your favorite bread.
Keyword
Crab Bisque, Seafood Bisque, Soup