Corn and crab bisque
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | cup | Finely chopped onions |
| 1½ | cup | Fresh corn, scraped from |
| About 2 ears | ||
| 1 | tablespoon | Finely chopped garlic |
| ¼ | cup | Finely chopped celery |
| 1 | cup | Crab stock (preferred) or |
| Fish stock | ||
| 2 | teaspoons | Salt |
| ¼ | teaspoon | White pepper |
| 3 | Bay leaves | |
| 3 | cups | Milk |
| 1 | cup | Heavy cream |
| 1 | teaspoon | Bottled liquid crab boil |
| (available at specialty food | ||
| Stores) | ||
| 3 | tablespoons | Blond roux* |
| 1 | cup | Lump crabmeat, picked over |
| For shells and cartilage | ||
| ¼ | cup | Chopped green onions |
| ½ | teaspoon | Worcestershire sauce |
Directions
Heat oil in a large soup pot over high heat, add onions and corn and sautJ 1 minute. Add garlic and celery and saute 30 seconds more.
Stir in stock, salt, pepper and bay leaves and bring to a boil.
Stir in milk, cream and crab boil and bring to a boil again, stirring occasionally. Reduce heat to medium and simmer 7 minutes.
Whisk in roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce heat to low and continue whisking until mixture is lightly thickened.
Stir in crabmeat, green onions and Worcestershire sauce and simmer 10 minutes more. To serve, ladle 1 generous cup of bisque into each of 6 soup plates.
*Blond Roux
1 stick unsalted butter (8 tablespoons) 1 cup flour In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. Makes about ¾ cup.