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Crab Bisque

chef.pierre's picture
<p><a href="">Image Credit</a></p>
  Crab 1 1⁄2 Pound, fingers removed and shell and claws broken down into smaller pieces (700 Gram)
  Onions 4 Ounce, chopped into small dice (100 Gram)
  Leek 4 Ounce, chopped into small dice (100 Gram)
  Celery 4 Ounce, chopped into small dice (100 Gram)
  Carrots 4 Ounce, chopped into small dice (100 Gram)
  Butter 2 Ounce (50 Gram)
  Bouquet garni 1 (Bay Leaf, Thyme, Parsley Stalks, Peppercorns)
  Tomato puree 2 Ounce (50 Gram)
  White stock 1 Pint (600 Milliliter)
  Fish stock 1 Pint (600 Milliliter)
  Rice 2 Ounce (50 Gram)
  Cognac 4 Tablespoon
  White wine 4 Tablespoon
  Double cream To Taste

1. In a large pan, heat the butter
2. Add the vegetables to the butter
3. Sweat the vegetables in the butter till it is cooked through
4. Add the bouquet garni and the tomato puree. Mix well
5. Add the Cognac, wine and stock
6. Add the rice and then simmer the mixture for 45 minutes

7. Strain off the liquid
8. Remove the large tough pieces of crab shell but retain the remainder
9. Tip the mixture into bowl of a food processor and pulse to a paste
10. Pass the crab paste through a sieve to remove the rough pieces of the shell if they are left behind
11. Add the liquid to the paste mix
12. Return this soup the heat again and heat gently through
13. Check the seasoning and the consistency as the soup should be fairly thick

14. Serve hot immediately with a dash of cream

If the soup is too thin, add a little beurre marie. Add the beurre marie a little at a time and mix well till the desired consistency is reached. The butter should be well mixed into the soup
Prepare the beurre marie by mashing a dessertspoonful of flour and butter together in a dish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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