Classic Crab Bisque Soup (Printable Version)
Silky bisque featuring tender crab, creamy broth, fresh herbs, and a subtle cayenne kick for deep flavor.
# Ingredients:
→ Seafood
01 -
500 g fresh lump crab meat
→ Vegetables
02 -
150 g onions, finely chopped
03 -
100 g celery, finely chopped
04 -
100 g carrots, finely chopped
05 -
3 cloves garlic, minced
→ Liquids and Fats
06 -
60 g unsalted butter
07 -
1 L homemade shellfish stock
08 -
240 ml heavy cream
09 -
30 ml brandy (optional)
→ Thickening Agent
10 -
30 g all-purpose flour
11 -
60 g cooked white rice
→ Herbs & Seasonings
12 -
2 sprigs fresh thyme
13 -
2 bay leaves
14 -
15 g fresh parsley, chopped
15 -
Pinch cayenne pepper
16 -
Salt and black pepper, to taste
# Steps:
01 -
Melt the butter in a large pot over medium heat. Add the onions, celery, carrots, and garlic and cook gently for about 10 minutes until softened and fragrant.
02 -
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flavor, forming a roux that will thicken the bisque.
03 -
Gradually whisk in the shellfish stock, then add the fresh thyme and bay leaves. Bring to a low simmer and cook for 15 minutes to develop the flavors.
04 -
Add the cooked white rice to the pot and simmer for another 10 minutes. Remove the herbs, then carefully blend the mixture in batches until silky smooth. Strain to achieve a refined texture and return to the pot.
05 -
Stir in the heavy cream, brandy if using, and a pinch of cayenne pepper. Gently fold in the crab meat and warm through on low heat, avoiding boiling to preserve the delicate crab texture.
06 -
Adjust salt and pepper to taste. Garnish with chopped fresh parsley and serve immediately, optionally accompanied by crusty bread.
# Notes:
01 -
Use fresh lump crab meat for optimal flavor and texture. Blend the soup in small batches to avoid splattering. Add crab meat at the end to keep it tender. Reheat gently to prevent cream separation.