Side Pannel
Crab Bisque #1
Ingredients List
- 2 tb Olive oil
- 2 Stalks celery; chopped
- 2 tb Chopped parsley
- 1/2 c Diced carrots
- 1/2 Yellow onion; sliced
- 4 c "Fish Stock"; or canned fish
- -or clam broth; "Chicken
- -Soup Stock" or canned
- -chicken broth
- 2 Whole cloves
- 1 Whole bay leaf
- 6 Peppercorns
- 1/4 c Each butter & flour; cooked
- -to form a roux
- 3 c Milk
- Salt & pepper to taste
- 1 lb Cooked crabmeat; flaked
- 1 c Hot cream; do not boil
- 1/4 c Dry sherry
- Minced parsley for garnish
Directions
SERVES 8
This is delicious, rich, and expensive. The only way I can call it frugal
is to tell you that it is so rich that people are not going to be able to
eat much of it. Does that help?
Saut”š the celery, parsley, carrots, and yellow onion in the oil until the
onion is clear. Place in a 4-quart soup pot. Tie the cloves, bay leaf, and
peppercorns in a little cheesecloth bag and add to the pot, along with the
stock. Simmer the stock, covered, for 1/2 hour.
In the meantime, use a small frying pan and prepare a roux by melting the
butter and stirring in the flour. Cook just until the roux begins to turn a
very light brown. Heat the milk and, using a wire whip, stir the roux into
the hot milk. Continue stirring over medium heat uncil the milk becomes
very thick. Add the cayenne pepper and set aside.
Remove the bag of spices from the stock and pur”še the vegetables in a
food processor or blender, reserving the stock.
Return the pur”šed vegetables, along with the stock, to the soup pot and
add the thickened milk. Bring this mixture to a simmer and add salt and
pepper to taste. Stir in the crab, the hot cream, and the sherry. Remove
from the heat. Serve immediately with a chopped parsley garnish on each
bowl.
This is delicious, rich, and expensive. The only way I can call it frugal
is to tell you that it is so rich that people are not going to be able to
eat much of it. Does that help?
Saut”š the celery, parsley, carrots, and yellow onion in the oil until the
onion is clear. Place in a 4-quart soup pot. Tie the cloves, bay leaf, and
peppercorns in a little cheesecloth bag and add to the pot, along with the
stock. Simmer the stock, covered, for 1/2 hour.
In the meantime, use a small frying pan and prepare a roux by melting the
butter and stirring in the flour. Cook just until the roux begins to turn a
very light brown. Heat the milk and, using a wire whip, stir the roux into
the hot milk. Continue stirring over medium heat uncil the milk becomes
very thick. Add the cayenne pepper and set aside.
Remove the bag of spices from the stock and pur”še the vegetables in a
food processor or blender, reserving the stock.
Return the pur”šed vegetables, along with the stock, to the soup pot and
add the thickened milk. Bring this mixture to a simmer and add salt and
pepper to taste. Stir in the crab, the hot cream, and the sherry. Remove
from the heat. Serve immediately with a chopped parsley garnish on each
bowl.
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