Real Crab Bisque
- Ready In:
- 6 tablespoons unsalted butter
- 1 cup minced green onion
- 1⁄2 cup minced celery
- 1 tablespoon minced carrot
- 6 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 2 1⁄2 cups low sodium chicken broth
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon white pepper
- 1⁄8 teaspoon cayenne pepper
- 1 cup heavy cream
- 1⁄4 cup sherry wine (not cooking sherry!!)
- 1 lb crabmeat
- Melt butter over low heat.
- Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
- Whisk in flour and cook 2 minutes, stirring constantly.
- Whisk in chicken broth and milk.
- Bring to a boil, whisking often.
- When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
- Heat through, then serve.
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This is really good, though admittedly I did make a loose version that was tweaked. I minced white onion, carrot and red bell pepper since I was out of celery and green onions, and I added garlic powder. I DID NOT use a food processor; I just left the vegetables as they were and it was very nice tasting their individual flavors and textures. Some reviewers said it was bland; I actually used a lot more vegetable than required for the flavor and aromatics. I didn't even add any sherry and it was still wonderfully flavored and balanced. For the chicken broth I used a bouillon cube and water. Nice velvety mouthfeel with good flavor; especially good with parsley and black pepper right before serving. Very picturesque and elegant, looks like it took a lot of precise work but I just threw it together. Easy and fast.
What a workout! But worth it in the end! Thanks to those who reviewed before me, I did assemble my ingredients prior to starting and it made it a lot easier. I also added extra carrots, and about one teaspoon of minced garlic (I love the stuff). I also used fresh chicken stock, it didn't need extra salt but I added a good dose of Old Bay for an extra kick. Super yummy!