Ingredients:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 small onion, finely chopped
2 cloves garlic, minced
4 cups seafood or chicken broth
1 cup heavy cream
1/2 cup dry sherry (optional)
1/2 pound lump crabmeat, picked over for shells
1/2 pound medium shrimp, peeled and deveined
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions:
- Melt the butter in a large pot over medium heat. Add chopped onion and minced garlic, and cook until they’re soft and smell great, about 3-4 minutes.
- Sprinkle the flour over the onion and garlic, stirring constantly to make a roux. Let it cook for 2-3 minutes until it’s golden brown and smells toasty.
- Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps. Let it simmer and thicken up for about 5-7 minutes.
- Stir in the heavy cream and dry sherry (if using), then let it simmer for another 5 minutes.
- Toss in the lump crabmeat and shrimp. Let them gently simmer until the shrimp turn pink and are cooked through, about 3-4 minutes.
- Season your bisque with salt and pepper to taste. If you like, use an immersion blender to partly puree the soup for a thicker texture.
- Ladle the seafood bisque into bowls, sprinkle some chopped fresh parsley on top, and serve it up hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Servings: 4-6
Tips:
For an even more flavorful dish, try using homemade seafood broth or stock.
If you prefer your bisque smoother, blend it until it’s silky using a blender or food processor.
Serve with crusty bread or oyster crackers to dip and soak up all that delicious broth.