Sunday, February 14, 2010

Creamy Crab Bisque

I made this soup last night, and let me tell was DELICIOUS! I wanted something a little special for Valentine's Day. I had it along with Filet Mignon, with a herb butter sauce and mushrooms. We celebrated a day early.

Makes: 2 servings
Total time: about 30 minutes

1/2 cup diced leeks

1/4 cup diced carrot

1/4 cup diced celery

1 clove garlic, minced

1 Tbsp. olive oil

1 Tbsp. all-purpose flour

1/4 cup dry white wine

3/4 cups heavy cream

3/4 cups whole milk

1/2 cup clam juice

Salt, pepper, and Tabasco to taste

1/2 cup pasteurized lump crab meat, divided (about 1/4 lb.)

Minced fresh chives

~Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, about 8 minutes. Add flour and cook for 1 minute.

~De glaze 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, puree' mixture with a hand blender or whatever you have. Ladle soup into bowls.

~Top each serving with 1/4 cup crab meat; garnish with chives.


(I doubled this recipe for us.)



  1. yum! i wish i had more desire to cook!! but your recipes certainly inspire me!!
    happy VD!

  2. Lovely card and Heart Flower in the post below!! Ronda you need to come up here and be our chef!!! Please? xoxo

  3. You had me a heavy cream and white wine. Looks divine! :) xoxo

  4. Ronda this looks so good! I would like to place my order now, please. xo