This is one my all time favorite bisque recipes.
Great for cold weather 🙂
3 Tbs butter
1/2 cup chopped mushrooms
2 Tbs chopped white onion
2 Tbs chopped carrots
1 – 14.5oz canned chicken broth – I use low salt – and sometimes vegetable broth depending what I have on hand
1/8 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups half and half (I use fat free – you could also use whipping cream or full fat milk)
1/2 cup white wine
1/2 pounds lump crabmeat (picked over thoroughly)
1/4 sherry (optional)
cracked black pepper
fresh parsley for garnish
Melt butter in large saucepan over low/medium heat. Add mushrooms, onion and carrots. Saute until vegetables are soft.
Add chicken stock, salt and cayenne pepper. Bring to a boil, reduce heat, and simmer 10 minutes
I use an immersion blender (I call it a boat motor!) next to blend up the vegetables into the liquid. You can also transfer half the mixture to a blender, blend that half, then do the other half. Be careful not to burn yourself!
Combine vegetable puree, half and half, white wine and crabmeat in the saucepan.
Add tomato paste until bisque is desired color. I make mine a very light color. (You can freeze the remaining paste in ice cube trays, for later use)
Add sherry (if desired). SO many people like sherry in their bisque – so I put this step on the recipe. I don’t like it so don’t add it in!
Sprinkle fresh parsley on top.