A bisque is a richly creamy and highly seasoned soup of French origin made from; crabs, lobsters or shrimps. Crab bisque is not only delicious but also very healthy and with Christmas knocking on our doors, this is a seafood recipe that you ought to try out if not cook to impress!
1 can fire roasted crushed or diced tomatoes
2 cups chicken broth
1/2 cup finely chopped celery
1/4 cup finely sliced green onions (white part only)
6 tablespoons Olivia Extra Virgin Olive Oil
2 tablespoons all-purpose flour
2 1/2 cups cream
1/4 cup dry white wine
1/2 teaspoon salt to taste
1/4 teaspoon black pepper
350g fresh lump crabmeat or 2 packages pasteurized refrigerated lump crabmeat
2 tablespoons chopped fresh basil leaves
In a 2-quart saucepan, combine the tomatoes, broth, celery and onions. Cook over medium-high heat for 10 to 12 minutes, stirring occasionally until the celery is softened.
In a 4-quart saucepan, warm the olive oil over low heat. With a wire whisk, stir flour into the oil. Cook for 1 minute, stirring often until smooth. Slowly add in the cream while stirring. Add in the tomato mixture, 1 cup at a time.
Stir in wine, salt and pepper. Bring to a boil over medium-high heat after which you reduce heat to low; stir in the crabmeat and basil. Cover and simmer for 30 minutes, stirring occasionally.
Serve this as a first course with, flatbreads, a salad or thickened with rice.