Posted by INGREDIENTS
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3 tablespoons unsalted butter
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2 tablespoons chopped green onion
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2 tablespoons chopped celery
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3 tablespoons all-purpose flour
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2 1/2 cups milk
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1/2 teaspoon freshly ground black pepper
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1 tablespoon tomato paste
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1 cup heavy whipping cream
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8 ounces cooked baby shrimp
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8 ounces crabmeat
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2 tablespoons sherry wine
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3 tablespoons chopped parsley, cilantro, and/or green onion tops
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Steps to Make It
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Gather the ingredients.
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Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
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Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
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Warm the milk in another saucepan over medium heat.
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Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
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Add the freshly ground black pepper, tomato paste, and heavy cream.
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If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
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Stir in the shrimp, crab, and sherry. Bring it to a simmer.
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Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.
HOW TO STORE AND FREEZE
The bisque will keep in the fridge, covered, for three to four days. To freeze, cool the soup and transfer to covered, freezer-safe, airtight containers. Date and label them and freeze for up to six months. Defrost the bisque in the fridge and reheat gently over low heat to prevent it from getting too grainy and/or curdling. Stir well.
