Luxe creamy rich soup filled with chunks of crab meat that’s thickened with rice. Top each bowl with fresh herbs and a quick whipped cream for a lush presentation. A combination of sautéed onions, celery, shallots, fresh herbs and spices simmered in a seafood broth with a generous amount of crab meat.
The coziest, perfect soup to make for the week. Studded with fresh herbs and crab meat and quick homemade whipped topping that blends beautifully into the soup as its enjoyed.
The key to good bisque is consistency, a good stock, and a generous amount of crab meat. We’re not talking about that fake stuff. Look for crab “meat” not imitation. Packaged similar to ready to eat lobster, you should be able to find it in the seafood section next to the lobster. Seafood that is labeled as “meat” means that it has already been shelled, prepped, and par-cooked so that it can be enjoyed right away once thawed, leaving you with far fewer steps. Many fish mongers/ fish sections of your local grocer also sell high-quality stock or clam broth that you can substitute if you don’t want to spend time making your own, which is what we’ve opted for in this recipe.
Once all the vegetables and rice have simmered together and the rice has puffed, transfer the mixture into a blender and blend until smooth a few minutes. The bisque should be thick enough to just coat the back of a spoon – not chunky. A traditional bisque is thickened with rice rather than a roux. When added to the blender it helps to keep the desired texture.
A bisque refers to a thick, creamy soup that is usually made with seafood and enriched with cream. Unlike a chowder, there are no potatoes or chunks of vegetables. Everything is pureed together until smooth.
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