Description
A rich and creamy soup featuring sweet lump crab meat, enhanced with dry sherry, paprika, and a smooth base of heavy cream and chicken broth. This decadent bisque is the perfect indulgent dish for a special occasion or cozy dinner.
Ingredients
Scale
- 1 lb lump crab meat
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1/4 cup dry sherry
- 1/2 tsp paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Stir in the flour until smooth to make a roux.
- Gradually whisk in the chicken broth and heavy cream, ensuring the mixture stays smooth.
- Add the crab meat, dry sherry, paprika, salt, and pepper. Stir to combine.
- Simmer for 15-20 minutes, stirring occasionally, until the bisque thickens and the flavors meld together.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For an extra touch of flavor, you can sauté a small diced onion and garlic in the butter before adding the flour.
- If you want a smoother texture, you can blend the soup before adding the crab meat.
- For a richer bisque, you can add a bit more cream or a splash of brandy instead of sherry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes