Skip to main content

Smoky Crab Bisque

I was in need of a quick mid-week dinner and had a pound of crab claw meat. And, given that the chill of autumn is descending on the central coast of California, I opted to make soup! This is remarkably simple, but tastes decadent.


Ingredients
  • 1 T butter
  • 1 t olive oil
  • 1/2 C bacon, diced
  • 1/2 C onion, peeled and diced
  • 4 to 6 cloves garlic, crushed and minced
  • 1/2 C diced bell peppers (I used a mixture of yellow and red peppers)
  • 1/4 C gluten-free flour
  • 6 C stock (I used a mixture of fish and chicken stock because that's what I had)
  • 2 C diced tomatoes
  • 1/2 C fresh tomato sauce
  • 1 to 2 t smoked paprika
  • 1-1/2 C organic heavy cream
  • freshly ground salt
  • freshly ground pepper
  • 1 pound fresh, cooked crab meat + more for garnish
  • 1/4 C dry white wine
  • pinch of cayenne pepper (to taste)
  • 3 to 4 T fresh parsley, minced
  • bread for serving (gluten-free, if needed)


Procedure
In a large soup pot over medium heat, melt the butter in a splash of olive oil. Add bacon and cook until the fat is rendered, but the bacon is not yet crisped. Add the onions, garlic, and bell peppers. Sauté until softened, approximately 5 to 7 minutes.

Stir in flour and cook for 2 to 3 minutes. Pour in 1 C of broth, whisking to prevent clumping. Pour in the remaining broth, whisking to incorporate.

Bring the broth to a boil, then reduce the heat and simmer for 10 to 15 minutes. The soup should be nicely thickened. Stir in the tomato sauce, fresh tomatoes, and smoked paprika. Let that simmer for another 8 to 10 minutes. Pour in the cream and add the crab. Cook until warmed through.

Pour in the wine and simmer for another 2 to 3 minutes. Season to taste, adjusting salt and pepper as needed. Add some cayenne, if desired. Just before serving, stir in fresh parsley.

To serve, ladle soup into serving bowls. Float a toasted slice of bread in the bowl and garnish with more crab meat.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an