Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat. Slideshow: Fast Soups
How to Make It
In a large soup pot, melt the butter. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers.
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Aggregate Rating value: 5
Review Count: 3492
Worst Rating: 0
Best Rating: 5
Author Name: Jill Deese Conner
Review Body: This turned out to be a nice bisque for Christmas Eve, but I had to add a good bit of spices and extra seafood. I also got 6 rim soup bowl servings from it, so it would not serve 12 unless you are serving cup size bowls (just so you know). I think this dish needs a little work to make it perfect.
Review Rating: 3
Date Published: 2017-12-25
