Recipe by Penny Stettinius
My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also has great potential as a base for other seafoods. The next time I find some firm white fish like monkfish I think I'll do this soup and create a cioppino with shrimp, scallops, and a garlic ailoi added at the end. I can't wait! Use clawmeat because it is firmer and you do not need to spend all that much for these great results. Also, you could add sherry.
- 3⁄4 cup butter
- 3⁄4 cup flour
- 3 tablespoons tomato paste
- 1 medium onion, chopped fine
- 4 garlic cloves, minced
- 2 quarts chicken stock
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon cayenne
- 1⁄2 tablespoon ketchup
- 1 lb crabmeat
Directions See How It's Made
- Make the roux with the butter and flour.
- Stir constantly until it is a golden bronze.
- Then add all ingredients except the crabmeat.
- Stir and simmer for 15-30 minutes.
- Add crabmeat, continue to simmer and taste for salt and pepper.
- Adjust seasonings to your liking.