Sherried Crab Bisque
Make ahead
Ingredients:
6 tablespoons (3/4 stick) unsalted butter
1 large onion, finely chopped
1 medium celery rib, finely chopped
1/3 cup plus 1 tablespoon unbleached or all-purpose flour
2 (13 ¾ -ounce) cans reduced-sodium chicken broth
2 (8-ounce) bottles clam juice
½ cup dry sherry
1 ½ tablespoons tomato paste
1 pound fresh crab meat, picked through for cartilage and shells
¾ cup heavy cream
Salt and hot red pepper sauce, to taste
Chopped fresh parsley, for garnish
Directions:
Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute.
Gradually whisk in the broth, clam juice, sherry and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is slightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.)
Add the crab and the cream, increase the heat to medium, and cook just until very hot do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley. Makes 8 servings.
PER SERVING: Cal 261 (62% fat) Fat 18 g (11 g sat) Trace fiber Chol 91 mg Sodium 518 mg Carb 10 g Calcium 68 mg
Make ahead
Ingredients:
6 tablespoons (3/4 stick) unsalted butter
1 large onion, finely chopped
1 medium celery rib, finely chopped
1/3 cup plus 1 tablespoon unbleached or all-purpose flour
2 (13 ¾ -ounce) cans reduced-sodium chicken broth
2 (8-ounce) bottles clam juice
½ cup dry sherry
1 ½ tablespoons tomato paste
1 pound fresh crab meat, picked through for cartilage and shells
¾ cup heavy cream
Salt and hot red pepper sauce, to taste
Chopped fresh parsley, for garnish
Directions:
Melt the butter in a large saucepan over medium-low heat. Add the onion and celery and cover. Cook until the vegetables are tender but not browned, about 10 minutes. Stir in the flour. Cook, uncovered, stirring often, without browning the flour, for 1 minute.
Gradually whisk in the broth, clam juice, sherry and tomato paste. Bring to a boil over high heat. Reduce the heat to low and partially cover the saucepan with the lid. Simmer, stirring often, until the bisque is slightly thickened, about 10 minutes. (The bisque can be prepared up to this point 1 day ahead, cooled, covered and refrigerated. Reheat to simmering before proceeding. If the bisque is too thick, thin with additional chicken broth.)
Add the crab and the cream, increase the heat to medium, and cook just until very hot do not boil. Season the bisque with the salt and hot sauce. Serve hot in soup bowls, sprinkling each serving with parsley. Makes 8 servings.
PER SERVING: Cal 261 (62% fat) Fat 18 g (11 g sat) Trace fiber Chol 91 mg Sodium 518 mg Carb 10 g Calcium 68 mg
