Crab Bisque Recipe

I love hot soup on a cold day, and one of my favorite soups of all time is Crab Bisque.  Restaurant versions are pricey and calorie laden, so I made a cheaper, lighter version for us at home for a treat.  It was very yummy and comforting, yet much healthier.  In our version, I used 2% milk instead of cream.

The estimated cost of the ingredients is in parenthesis, and totals less than $12 for about 6 servings, so it is relatively frugal for an indulgent soup. Once purchased, the sherry can be used for many other uses or multiple batches of soup since only a little is needed.

1 ½ garlic cloves, chopped ($.10)

1 medium onion, chopped ($.10)

4 Tbs butter, do NOT use margarine ($.35)

6 Tablespoons flour (negligible cost)

1 8 oz carton crab meat ($5.00)

1/2 teaspoon salt

¼ tsp. black pepper

1/8 tsp. cayenne pepper

2 cups water

1 cup fish stock or Chicken broth (or 1 tsp bouillion dissolved in 1 cup water) ($.20)

3/4 cup sherry wine (the cheap stuff is fine) ($4.99 for a whole bottle--use for many uses)

1 ½ cups Milk/cream ($.30 - $1)

1 large carrot, cut into 1” chunks ($.20)

4 oz (4 tbs) canned tomato sauce (plain—no herbs) ($.25)

 

1. Heat butter over medium heat, add garlic and onion and sauté until translucent and slightly golden brown.  Add flour, salt, pepper and cayenne.  Stir.
2. Add 2 cups water, 3/4 cup sherry, the tomato sauce and the fish stock or chicken broth/bouillion to the pot.
3. Add TWO-THIRDS of the crab and set the rest aside. Cover and let simmer for 10 minutes.
4. Meanwhile, just barely cover the carrot pieces with warm water and microwave for 2-3 minutes or until tender.
5. Pour ALL the above ingredients into a blender and puree until smooth.
6. Return the pureed soup to the pot and stir in the remainder of the crab and the milk or cream.  Simmer over low heat for 5 minutes (Do not bring to a rolling boil or the milk/cream will curdle).  Add more salt and pepper to taste. Garnish with a sprinkle of parsley for color, if desired.
   
7. Enjoy!  Serve with a loaf of crusty bread and a salad for a nice meal.

NOTE: If you used milk instead of cream, the soup will be a bit thinner (but will have many fewer calories).  You can gain a bit of thickness and creaminess by stirring together ¼ cup of sour cream (low-fat is fine) and ½ cup of the hot soup in a bowl.  Whisk until well blended, then add the mixture to the main soup pot and stir.