Tommy Bahamas Crab Bisque
A creamy soup is tasty no matter what time of year it is and I was totally beyond myself when I discovered Tommy Bahama's Crab Bisque. This bisque is so creamy that it has to count as a comfort food for the sophisticated palette. I finally tracked down the recipe and hope that you will enjoy it as well.
Serves 4-6
INGREDIENTS
1 lbs. crab meat chopped up
1tsp olive oil
1/2 onion minced
3 medium sized garlic cloves minced
3 TBSP flour (roux starter)
3 TBSP butter
1 cup white wine
2 cups of cream
1 cup chicken stock
1 stalk green onions , chopped for garnish (optional)
croutons for garnish (optional)
Directions:
1. Pour Olive oil in a soup pot and sauté the onions and garlic until tender.
2. In a separate pan prepare the roux by melting butter and mixing in the flour slowly. As you stir try to break up all clumps.
3. When you reach a fairly even consistency slowly add the chicken broth and continue to stir.
4. Remove the roux from the stove and pour into a blender.
5. Add the onion and garlic to the roux and blend until you get a smooth texture.
6. Pour mix back into the pot and over slow heat add the crab and wine. Let everything cook for a few minutes
7. Now add the cream and let cook some more until all the flavors are blended.
To Serve:
You can add some green onions and croutons as garnish.
Enjoy!
Some Fun Facts:
1. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. (Wikipedia)
2. White crab meat comes from the claws and legs of the crab and while predominantly white in color it does have a naturally occurring red/brown tinge throughout. (Wikipedia)
3. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavor, a sweet aroma and a naturally flaky texture.
