CORNISH CRAB BISQUE WITH LEMONY CROUTONS
Go beyond your average blend with this luxurious creamy shellfish soup, flavoured with saffron, brandy and fennel
Provided by Good Food team
Categories Fish Course, Main course, Soup
Time 1h5m
Yield Serves 4 as a starter
Number Of Ingredients 14
Steps:
- Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
- Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins - the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
- Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
- To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.
Nutrition Facts : Calories 387 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
LOBSTER BISQUE WITH GARLIC CROUTONS
I was in a jam to find a recipe for lobster bisque to take to our gourmet club's French dinner, and after studying, scrutinizing, and adapting the best of several different recipes for it, came up with this one.My gourmet club has some pretty accomplished cooks, and they all raved about it. I'm sure you'll enjoy it too!Sounds like a lot of directions, but comes together in less than 1 1/2 hrs!
Provided by imatrad
Categories Lobster
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- Melt 1/4 pound butter in large deep stock pot, over medium high heat.
- Add celery, onion, shallot and saute till transparent.
- Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
- Cook till a light golden brown, approximately 3-4 min, stirring constantly.
- Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
- Stir using a wire whisk until mixture is smooth and starts to thicken.
- Add heavy cream and dry sherry and reduce heat to low, stirring often.
- Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
- When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
- Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
- Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
- For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.
Nutrition Facts : Calories 664, Fat 54.9, SaturatedFat 32.5, Cholesterol 157.8, Sodium 382.9, Carbohydrate 26.7, Fiber 1.6, Sugar 2.6, Protein 4.9
CRAB BISQUE (ABSOLUTELY DELICIOUS)
This is a wonderful recipe that I took from the famous Paula Deen, and then made a few minor changes. Trust me when I say that it is absolutely delicious.
Provided by Alan Leonetti
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute chopped green onion and garlic in butter until tender.
- Stir in flour, stirring until well blended.
- Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
- Slowly add cream and milk.
- Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and pepper. Simmer until piping hot. Adjust seasoning to taste.
- Serve in bowls topped with cheese and chives.
Nutrition Facts : Calories 599, Fat 43, SaturatedFat 26.2, Cholesterol 183.8, Sodium 1898.3, Carbohydrate 13.8, Fiber 0.9, Sugar 1.8, Protein 35.5
CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
- Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
- In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
- Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g
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