Crab Bisque

By lovenaples

Ingredients

• 1 T. unsalted butter
• 1 T. canola oil
• 3 large shallots
• 5 c. fish or chicken stock
• 2 c. heavy cream
• Kosher salt & white pepper to taste
• 1 lb. fresh lump crabmeat, picked over for shells
• Italian parsley chopped for garnish
• 1/2 c. sherry, dry Marsala, or Maderia

Details

Servings 8

Preparation

Step 1

In a large soup pot over medium heat, melt the butter with the oil.

Add shallots and saute until translucent, 2 to 3 mminutes. Add the stock, cream and season with the S & P. Bring to a simmer.

Reduce the heat to low, add the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry(if using) and heat 2 to 3 minutes.

Taste and adjust the seasonings.

Ladle the soup into warmed shallow bowls, and garnish with parsley.