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Crab & Shrimp Seafood Bisque Recipe

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This recipe for Crab & Shrimp Seafood Bisque is from Tammy's Collection of Recipes Through the Years, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine* (Optional; especially if a child is going to be eating this.)
Directions:
Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat.

Add the chopped green onion and celery. Sauté, stirring, until tender.

(Do NOT overcook the vegetables, especially if you wish to retain some crunch in the soup. And definitely do NOT burn them, which is why you’re supposed to be doing this over medium-low heat as you stir. Using high heat will not make the vegetables sauté faster. It will only char them).

Sift the flour using the sieve and then, blend it into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

Warm the milk in another saucepan over medium heat.

Slowly stir in the warmed milk and continue cooking and stirring until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.

If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.

Stir in the crab, shrimp, and the sherry. Bring to a simmer.

 

 

 

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