Ingredients:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 small onion, finely chopped
2 cloves garlic, minced
4 cups seafood or chicken broth
1 cup heavy cream
1/2 pound lump crabmeat, picked over for shells
1/2 pound medium shrimp, peeled and deveined
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2-3 minutes, until the roux is golden brown and fragrant.
Gradually whisk in the seafood or chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.
Stir in the heavy cream and simmer for an additional 5 minutes.
Add the lump crabmeat and shrimp to the pot, and simmer gently until the shrimp are pink and cooked through, about 3-4 minutes.
Season the bisque with salt and pepper to taste. If desired, use an immersion blender to partially puree the soup for a thicker consistency.
Ladle the seafood bisque into serving bowls, garnish with chopped fresh parsley, and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 310 kcal | Servings: 4 servings
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