Description
A rich and velvety seafood bisque brimming with tender shrimp and succulent crabmeat, all in a flavorful creamy broth with a hint of cayenne pepper. This luxurious soup is the perfect dish for a cozy dinner or a special occasion.
Ingredients
Scale
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 quart half-and-half cream
- 1 (14.5 ounce) can chicken broth
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound cooked crabmeat
- 1 pound cooked shrimp, peeled and deveined
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, until the flour is lightly browned, about 5 minutes.
- Gradually whisk in the half-and-half cream to avoid lumps. Then stir in the chicken broth, tomato paste, and white wine. Bring the mixture to a simmer and cook for 10 minutes, allowing it to thicken slightly.
- Add the chopped onion, minced garlic, crabmeat, shrimp, cayenne pepper, salt, and pepper to the pot. Simmer for an additional 10 minutes, stirring occasionally.
- Stir in the chopped fresh parsley and remove from heat.
- Serve the bisque hot in bowls, garnished with extra parsley if desired.
Notes
- For a smoother bisque, you can use an immersion blender to blend the soup before adding the seafood. Just be careful not to over-blend if you want to keep some texture.
- If you prefer a spicier version, feel free to add more cayenne pepper or a dash of hot sauce.
- This bisque can be made ahead and stored in the fridge for up to 2 days, making it a great option for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
