Creamy Crab Bisque

By cserumga

Per serving: 244 cal, 17g total fat, 90mg chol, 266mg sodium, 10g carb, 1g fiber, 10g protein

Ingredients

• 4 Tbsp unsalted butter
• 1 cup diced leeks
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 Tbsp tomato paste
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 2 cups bottles clam juice
• 3 cups half-and-half
• 1/4 cup dry sherry
• Salt and pepper to taste
• 3 cans premium jumbo lump crabmeat (6.5 oz each)
• Chopped fresh tarragon

Details

Cooking time 30mins

Preparation

Step 1

Melt butter in a large pot over medium heat. Add leeks, carrots, and celery; sweat until carrot softens, about 8 minutes. Stir in tomato paste and cook 1 minute. Add flour and cook 1 minute.

Deglaze pot with wine and simmer until nearly evaporated. Whisk in clam juice, half-and-half, and sherry. Cook bisque just until it boils, stirring occasionally, then season with salt and pepper.

Off heat, puree bisque with a handheld blender.

Heat bisque over medium just until foam subsides, about 5 minutes.

Divide bisque among soup bowls. Top each serving with crab, and garnish with tarragon.