“Yum! The best soup I’ve ever made! Even my husband…”
This creamy and flavorful bisque combines the delicate sweetness of crab and shrimp in a rich, comforting base.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Chopped green onion | 2 tablespoons |
| Chopped celery | 2 tablespoons |
| All-purpose flour | 3 tablespoons |
| Milk | 2 1/2 cups |
| Freshly ground black pepper | 1/2 teaspoon |
| Tomato paste | 1 tablespoon |
| Heavy whipping cream | 1 cup |
| Crab meat | 8 ounces |
| Small cooked shrimp | 4 to 8 ounces |
Instructions:
- 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.
- Blend the flour 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 the warmed milk into the butter and flour mixture. Continue cooking and stirring until the bisque has thickened.
- Add the freshly ground black pepper, tomato paste, and heavy cream. Stir to combine.
- If desired, for a smoother texture, carefully puree the soup in a blender or food processor. Return the pureed soup to the saucepan.
- Stir in the crab and shrimp. Bring the bisque to a gentle simmer.
- Serve hot.
