Crab Bisque

Warm, creamy, and smooth, this soup is rich and full of seafood. Add a few shrimp for an interesting variation.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon unsalted butter
• 1  tablespoon  oil
• 3  large shallots, minced
• 5  cups  fish stock (chicken stock may be substituted)
• 2  cups heavy cream
•  kosher salt (to taste)
•  freshly ground white pepper
• 1  lb lump crabmeat
• 1⁄2 cup dry sherry (may also use dry Masala or Madeira)
•  minced fresh tarragon or   minced fresh flat-leaf parsley (for garnish)

Directions

1. Pick over crab for any bits of shell fragments.
2. In a large pot, combine butter and oil and saute shallots until translucent.
3. Add stock and cream and season to taste with salt and pepper.
4. Simmer mixture on low heat for 3-4 minutes.
5. Add crabmeat and heat through.
6. Stir in sherry and cook until heated, 2-3 minutes.
7. Check for seasoning.
8. Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.