Meal Type: Dinner

Prep Time: 60 min.

Cooking Time: 60 min.

Total Time: 2 hours

Cook Method: Stove

Difficulty: Medium

Cuisine: American

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Elise M. - See All My Recipes

Date Added: September 25, 2009

1. Saute the celery, parsley, carrots, and yellow onion in the oil until the onion is clear.

2. Place in a 4-quart soup pot.

3. Tie the cloves, bay leaf, and peppercorns in a little cheesecloth bag and add to the pot, along with the stock.

4. Simmer the stock, covered, for 1/2 hour.

5. In the meantime, use a small frying pan and prepare a roux by melting the butter and stirring in the flour. Cook just until the roux begins to turn a very light brown.

6. Heat the milk and, using a wire whip, stir the roux into the hot milk.

7. Continue stirring over medium heat until the milk becomes very thick. Add the cayenne pepper and set aside.

8. Remove the bag of spices from the stock and put the vegetables in a food processor or blender, reserving the stock.

9. Return the pureed vegetables, along with the stock, to the soup pot and add the thickened milk.

10. Bring this mixture to a simmer and add salt and pepper to taste.

12. Stir in the crab, the hot cream, and the sherry. Remove from the heat. Serve immediately with a chopped parsley garnish on each bowl.

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Dietary Notes:

This Crab Bisque recipe is high in Vitamin A with 37% of your daily recommended intake per serving. This Crab Bisque recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.

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