Crab Bisque

Published on the: 28-12-2018

By Kish Fish

This is a very rich, luxurious soup that is perfect for entertaining.

Serves 4

50g butter
1 carrot – finely diced
1 onion – finely diced
2 sticks celery – finely diced
600ml fish stock
300ml pint crabmeat
2 tablespoons cream
1 tablespoon freshly chopped parsley.
Beurre manie
30g softened butter
30g flour

Melt butter and sauté vegetables.
Add half of the stock and cook until vegetables are soft. Liquidise until smooth.
Return the mixture to the saucepan, add remainder of stock and milk, and then add the crabmeat.
Correct the consistency by whisking the butter and flour together, and whisking it into the soup.
Season with salt and pepper, add cream and heat through before serving.