Ingredients with Measurements:
- 1 pound crab meat
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the flour and stir until well combined.
4. Gradually add the chicken broth, stirring constantly to prevent lumps from forming.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Add the crab meat and cayenne pepper and let it cook for another 5 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Reheat the soup over low heat until heated through.
12. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 329
Fat: 23g
Saturated Fat: 13g
Cholesterol: 141mg
Sodium: 1,202mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- Crab meat can be substituted with shrimp or lobster meat.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Add a splash of sherry or white wine for extra flavor.
- Top with croutons or oyster crackers for added texture.
Tips and tricks:
- Be sure to use fresh or high-quality crab meat for the best flavor.
- Use an immersion blender for easier blending and less mess.
- Adjust the cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, oyster crackers
Pairings:
Crusty bread, salad, white wine
Suggested side dishes:
Garlic bread, roasted vegetables, Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure food safety.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Bisque is a French soup traditionally made with shellfish, such as lobster or crab.
Flavor profiles:
Creamy, savory, slightly spicy
Serving suggestions:
Serve hot as a main course or appetizer.
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