Chris's Crab Bisque

Creamy and rich crab soup. I been trying to recreate a crab soup from a French restaurant in Nashville TN. This is as close as I've been able to get.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 Cups

Ingredients

• 1⁄2 cup butter
• 1  yellow onion, diced
• 2  cups  seafood stock
• 3 1⁄2 cups heavy cream
• 1  tablespoon tomato paste
• 16  ounces lump crabmeat
• 1  tablespoon fresh parsley
• 1  tablespoon  Old Bay Seasoning
• 1⁄4 cup sherry wine
• 4  celery ribs
• 3  tablespoons cornstarch

Directions

1. melt 1/4 cup of butter in large pot.
2. saute chopped celery in butter for approximately 5 minutes - set aside.
3. melt remaining 1/4 cup of butter in same pot.
4. saute diced onion in butter until brown - approximately 12 minutes.
5. add seafood stock.
6. add tomato paste, parsley, old bay, sherry.
7. heat to boil and reduce heat.
8. add 2/3 of crab; set aside 1/3 of crab with celery.
9. add cream.
10. mix cornstarch with water to make a paste and add to soup pot.
11. bring to a gentle boil for 2 minutes and reduce heat.
12. carefully move 1/2 of soup at a time to blender and blend for 15 seconds; once blended return to soup pot.
13. Add in last 1/3 of crab and celery - heat through and serve.