This classy, refined bisque for two is the perfect start to a romantic Valentine's Day evening.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
The quality of pasteurized crabmeat is
worth its rather high price tag (about
$20 for a 12-oz. can). No tedious claw
cracking required! This isn’t the same crab
found near canned tuna—it’s usually in
the refrigerator case at the fish counter.
Instructions
Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes. Add flour and cook for 1 minute.
Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice. Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco. Off heat, purée mixture with an immersion blender. Ladle soup into bowls.
Top each serving with 1/4 cup crabmeat; garnish with chives. Serve with Avocado-Orange Salad.
Leeks can be sandy, so dice first (white and light green part only), then soak in water and drain well.
Since there is no crabmeat in the soup itself, the seafood flavor is enhanced with clam juice.
If you have a hand-held blender, puréeing the soup is a snap. But a standard blender works fine too.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 543
% Daily Value*
Total Fat 44g 67%
Saturated Fat 23g 114%
Cholesterol 190mg 63%
Sodium 387mg 16%
% Daily Value*
Carbs 16g 5%
Fiber 1g 4%
Protein 18g
*Percent Daily Values are based on a 2,000 calorie diet.
