Easy Crab Bisque 蟹肉浓汤
A savory and simplified dish with rich protein, fiber, fat and some carbs. Suitable for a light lunch or a side dish for dinner.
Equipment
- 6“ sauce pan
- Blender
Ingredients
- 0.5 lbs canned crab meat
- 0.5 carrot
- 1 medium onion
- 2 celery ribs
- 0.5 cup whole milk
- 1 tbsp tomato paste (or ketchup)
- 1 cup chicken broth
- 1 tbsp olive oil (or butter)
- 2 bay leaves
- 2-3 clove garlic
- 0.5-1 tsp salt
- pinch sugar (optional)
- pinch cayenne pepper(optional)
- 1-2 tbsp all purpose flour (optional)
- pinch paprika (optional)
- 0.5 cup heavy cream (optional)
Instructions
- Peel, rinse, and slice the onion, carrot, celery, and garlic
- Turn heat to high and put the sauce pan on the stove
- Add the oil and all the sliced veggies
- Stir/saute for 3-4 mins. Add the chicken broth, 1/3 of the crab meat, and bay leaves
- Heat to boil and turn heat to low. Simmer for 15 mins
- Cool down the soup, pour to the blender, and mix at high speed
- Pour the puree back to the sauce pan. Add all the seasoninings, flour, and remaining crab meat.
- Stir and simmer for 3-4 mins
- Adjust with additional salt/sugar
Video
Notes
- Most recipes use butter and heavy cream. I use olive oil and whole milk. I thicken the soup with flour.
- If you don't like spicy food, skip cayenne pepper and replace with paprika.
- A half cup of white wine could be used to bring in some flavor.