Bisque is a rather refined soup often reserved for special occasions. But with quality crabmeat, that’s readily available, you can make it for dinner (or dinner parties) any time the craving strikes. The flavors of seafood, sherry, and tomato are highlighted in every scrumptious bite.
Makes
8 servings
Total Time
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Ingredients
MELT:
DEGLAZE:
DIVIDE:
Test Kitchen Approved
Test Kitchen Tip
Tarragon is an herb known for its anise-like flavor and is often used in seafood dishes. If you’re not fond of the flavor, swap in chives.
Instructions
Melt butter in a large pot over medium heat. Add leeks, carrots, and celery; sweat until carrot softens, about 8 minutes. Stir in tomato paste and cook 1 minute. Add flour and cook 1 minute.
Deglaze pot with wine and simmer until nearly evaporated. Whisk in clam juice, half-and-half, and sherry. Cook bisque just until it boils, stirring occasionally, then season with salt and pepper.
Off heat, purée bisque with a handheld blender.
Heat bisque over medium just until foam subsides, about 5 minutes.
Divide bisque among soup bowls. Top each serving with crab, and garnish with tarragon.
Since you’re not making stock from crab shells, bottled clam juice makes a great substitute.
A handheld blender makes it easy to purée bisque right in the pot. Or you can use a standard blender, too.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 244
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 90mg 30%
Sodium 266mg 11%
% Daily Value*
Carbs 10g 3%
Fiber 1g 4%
Protein 10g
*Percent Daily Values are based on a 2,000 calorie diet.
