Ingredients with Measurements:
- 1 lb. fresh crabmeat
- 2 tbsp. butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 oz.) crushed tomatoes
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Add the crushed tomatoes, chicken broth, and dried thyme to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Using a blender or immersion blender, puree the tomato mixture until smooth.
4. Return the pureed mixture to the pot and stir in the heavy cream. Add salt and pepper to taste.
5. Add the fresh crabmeat to the pot and let simmer for 5-10 minutes, until the crab is heated through.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 21g
- Cholesterol: 115mg
- Sodium: 990mg
- Total carbohydrates: 16g
- Protein: 18g
Substitutions for ingredients:
- Fresh crabmeat can be substituted with canned crabmeat or shrimp.
- Heavy cream can be substituted with half-and-half or milk for a lighter version.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Substitute the thyme with basil or oregano for a different flavor profile.
- Add a splash of sherry or white wine for a more complex flavor.
Tips and tricks:
- Be sure to pick through the crabmeat to remove any shells or cartilage.
- Use an immersion blender for a smoother texture.
- Adjust the seasoning to taste.
Storage instructions:
- Store any 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 a bowl with a dollop of sour cream or croutons on top.
Garnishes:
- Chopped fresh parsley or chives.
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bisque is a French soup traditionally made with shellfish, such as crab or lobster.
Flavor profiles:
- This soup is creamy and tomato-based with a subtle seafood flavor.
Serving suggestions:
- Serve as a starter for a dinner party or as a comforting meal on a chilly day.
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