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    Crab Bisque


    Source of Recipe


    Debra Rossi


    Recipe Introduction


    8 servings


    List of Ingredients


    • 2 Tbs. butter
    • 1 small bulb fennel, chopped
    • 1 onion, chopped about 1 cup
    • 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • 1/4 tsp. ground nutmeg
    • 1/2 cup chicken broth
    • 3 Tbs. all-purpose flour
    • 3 cups milk
    • 1 cup heavy cream
    • 1 cont. (6 oz. each) pasteurized crab meat, picked free of shells
    • 1/4 cup chopped fresh parsley
    • 2 cloves garlic, minced
    • Red pepper slices and fresh chives


    Instructions


    1. In pot melt butter over med-high heat. Add fennel, onion, garlic, salt, pepper and nutmeg; cook until lightly golden, 10-12 minutes.
    2. Add broth; cook until almost absorbed, 3-4 minutes. Reduce heat to medium. Stir in flour; cook, stirring constantly, until vegetables are coated. Do not brown flour.
    3. Stir in milk, cream, crab meat and parsley. Increase heat to high; bring to boil. Reduce heat to low; simmer, uncovered, until slightly thickened, about 20 minutes.
    4. Garnish with pepper and chives, if desired.
 

 

 

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