"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Bisque Recipe

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This recipe for Crab Bisque, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

1 T. unsalted butter
1 T. canola or grapeseed oil
3 large shallots, minced
5 cups chicken stock
2 cups heavy cream or Half and Half
Kosher salt and freshly ground white pepper, to taste
1 lb. lump crabmeat, picked over for shell fragments (3 to 4 cups)
1⁄2 cup dry sherry, dry Marsala or Madeira
Minced fresh tarragon or flat-leaf parsley for garnish

Directions:
Directions:
1. In a large soup pot over medium heat, melt the butter with the oil.
2. Add the shallots and sauté until translucent, 2 to 3 minutes.
3. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.
4. Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes.
5. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings.
6. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately

Number Of Servings:
Number Of Servings:
8

 

 

 

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