Crab bisque is a seafood soup made from crab shells and then added with fresh crab meat. The umami of the crab and the smoothness of the cream are perfectly combined in the soup, the aroma is rich and the taste is rich, especially for cold weather, and it is a classic choice on the winter table.
Ingredients and dosage
🔸 Crab shells: 500 grams (cooked shells)
🔸 Crab meat: 200 grams
🔸 Butter: 2 tablespoons
🔸 Carrot: 1 (diced)
🔸 Onion: 1 (diced)
🔸 Celery: 2 (diced)
🔸 Tomato paste: 1 tablespoon
🔸 White wine: 100 ml
🔸 Fish or chicken broth: 500 ml
🔸 Cream: 100 ml
🔸 Bay leaf: 1 piece
🔸 Thyme: A little
🔸 Ground black pepper and salt: to taste
Cooking tools
🔸 Large soup pot
🔸 Filter
🔸 A blender or blender
🔸 Small frying pan
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Steps:
1. Sauté the base spices
Heat butter in a large soup pot, add carrots, onions, celery and sauté until the vegetables are tender.
2. Add the crab shells and tomato paste
Add the crab shell and tomato paste to the pan and continue stir-frying for 5 minutes to bring out the aroma of the crab.
3. Pour in the white wine and soup base
Pour in the white wine, whisk the aroma from the bottom of the pot, then add the fish or chicken stock, add the bay leaves and thyme. Cook over medium heat for 30 minutes to allow the umami of the crab shells to fully incorporate into the soup.
4. Strain the soup base
Strain the crab shells and vegetable residue through a strainer and save the clear stock for later use.
5. Stir and add the crab meat
Pour the strained soup back into the pan, add the cream and stir to combine. Finally, add the fresh crab meat and cook for 3-5 minutes to make the soup richer.
6. Seasoning and serving
Add black pepper and salt to taste, add soup to taste, serve in a bowl.
Cooking skills
🔸 Thorough extraction: When cooking the soup base, make sure to cook it slowly over medium heat to fully extract the umami flavor of the crab shell.
🔸 Spice pairing: A moderate amount of thyme and bay leaves can enhance the aroma of the soup, but not too much so as not to mask the umami flavor of the crab.
🔸 Thick Texture: Finish with cream to make the soup richer and smoother.
Possible problems and solutions
🔸 The soup base is too clear: If the soup base is too light, you can increase the cooking time of the crab shells or add more fish broth.
🔸 Strong fishy smell: Add a little white wine or lemon juice to remove the fishy smell of seafood and enhance the taste.
🔸 The taste is not thick enough: When adding the cream, you can stir for a few more minutes, or increase the amount of cream to improve the consistency of the soup.
The crab bisque brings a rich seafood flavor and is warm and hearty on the palate, making it ideal for warming the stomach in winter.
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