| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 cups leeks white and light green parts only (~3 leeks)
- 1 cup celery diced
- 1 cup carrots peeled and diced
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 1/4 cup flour
- 3/4 cup sherry
- 5 cups crab or seafood stock
- 1 cup heavy cream
- 1.5 tablespoons old bay seasoning
- 1 tablespoon ground black pepper
- 1 teaspoon paprika
- 2/3 lb. lump crab meat coarsely chopped
- additional salt to taste
- chopped chives for garnish
Ingredients
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Instructions
- In a large stock pot, heat the olive oil and one tablespoon butter over medium heat. Once hot, add the leeks, celery, and carrots. Season with salt and pepper. Saute until the vegetables begin to turn golden brown, about 10-12 minutes. Add the garlic, and saute for an additional 1-2 minutes.
- Melt the two remaining tablespoons of butter in the pot. Whisk in the tomato paste, followed by the flour, stirring to incorporate for about 1-2 minutes. Add the sherry, deglazing the pan, scraping up any brown bits, and simmer for 20-30 seconds. Add the crab stock followed by the cream, whisking continuously for a smooth consistency. Stir in the old bay seasoning, paprika, pepper, and crab meat.
- Bring to a boil, and once boiling, reduce to simmer. Let simmer for about 10 minutes to allow the soup to thicken. Using an immersion blender, puree all ingredients until smooth and creamy. Season to taste with additional salt and pepper.
- Serve hot and enjoy!
Recipe Notes
Our wine choice for pairing is the 2017 Harken Barrel Fermented Chardonnay. This full-bodied white has notes of toasted oak, butterscotch, and sweet pear - this is sure to complement our decadent crab bisque. Cheers!
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