Description
Indulge in the rich and creamy goodness of homemade seafood bisque, a luxurious soup that brings the flavors of fine dining right to your kitchen. In just 30 minutes, you can prepare this silky-smooth bisque that features succulent shrimp and lump crab meat immersed in a velvety broth.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 medium sweet onion (finely diced)
- 3 celery stalks (minced)
- 4 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 1 pound jumbo shrimp (peeled and deveined)
- 12 ounces lump crab meat (checked for shells)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/4 cup quality dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives (minced)
- Fresh tarragon (chopped)
- Crème fraîche (optional)
- Extra shrimp for garnish
Instructions
- In a large Dutch oven, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Sprinkle flour over vegetables; cook while stirring constantly for 2 minutes. Gradually whisk in warmed milk and seafood stock to prevent lumps.
- Add tomato paste, bay leaves, and Old Bay seasoning; simmer for 5 minutes.
- Stir in heavy cream and simmer for another 5 minutes until slightly thickened.
- Add shrimp; cook for 3-4 minutes until just pink.
- Fold in crab meat and sherry; heat through for 2 minutes. Remove bay leaves and adjust seasonings with salt and white pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg