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  • Meal Type: Lunch, Snacks, Dinner
  • Course: Soup
  • Serving: 9-10
  • Total Prep Time: 20m

Crab Bisque

sample

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Recipe by Monica Hart of 425 Magazine.

Ingredients

  • 4 tablespoons of olive oil
  • 1 fennel bulb cored, outer part removed, diced
  • 2 shallots, diced
  • 3 crimini mushrooms, chopped
  • 3 tablespoons brandy
  • 3/4 teaspoon Pernod
  • Zest of half a lemon
  • 2 tablespoons Worcestershire sauce
  • 5 drops of Tabasco sauce
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon truffle salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 3 tablespoons double concentrated tomato paste
  • 2 cans of tomato soup (10 3/4 ounces, undiluted)
  • 1 3/4 cans cream of celery soup
  • 3 1/2 cups whole milk
  • 1 cup half & half
  • 1 pound fresh crabmeat, picked through

Directions:

  1. Heat 4 tablespoons olive oil in a heavy pan. Sauté fennel, shallots, and mushrooms in the oil on medium heat until translucent (about 8 minutes).
  2. Add the brandy, Pernod, truffle salt, Worcestershire, lemon zest, Tabasco, ground pepper, salts, and tomato paste into the pan. Sauté for 5 minutes more.
  3. Add the tomato and celery soups, and cook over medium heat, stirring until the soup base is heated through.
  4. Add milk and half & half and whisk until smooth and heated through. Do no boil. Fold in the crab and allow it to heat through for a few minutes.
  5. Adjust seasonings and consistency to your liking by adding a bit more milk.
  6. Just before serving, add another splash of brandy. Top with a dollop of creme fraiche, and sprinkle with fresh chopped chives. Serve immediately. (Makes 10 cups).

For more recipes from Monica Hart, follow her on Instagram.

Photo by Studio B Portraits.

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