This Crab Bisque recipe is deliciously smooth and thickened to perfection. It is soothing and rich, everyone will be wanting another bowl!
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons grain-free butter
2 shallots, finely chopped
1/2 cup white wine
1 tablespoon no salt added tomato paste
1 carrot, chopped
1 tablespoon scampi seasoning blend
4 cups seafood stock or vegetable bouillon soup base, follow directions
1 pound lump crab meat
1/4 cup heavy cream, room temperature
When cooking this Crab Bisque recipe, heat the butter before doing anything else. Be sure to include carrots, celery, garlic, and shallots – cook 5 minutes. Set stove to medium and add wine to remove the glazed look of the previous added ingredients. Whip in the scampi seasoning, tomato paste, and stock. When items start to boil, lessen the heat to low – uncovered, for 20 minutes. Use a blender to puree the soup. After the ingredients are added to the soup, add crab and simmer for 10 more minutes. The last process of this preparation is to dollop 4 spoonfuls of hot soup to the heavy cream and mix well to fortify the cream before stirring it into the soup.