Ingredients
- Crab meat, 1 pound
- Shrimp, peeled and deveined, 1 pound
- Heavy cream, 2 cups
- Chicken broth, 4 cups
- Onion, chopped, 1 medium
- Celery, chopped, 1 stalk
- Butter, 4 tablespoons
- Flour, 3 tablespoons
Instructions
- Step 1: Melt butter in a large pot over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Step 2: Stir in flour and cook for 1 minute, creating a roux. Gradually whisk in chicken broth until smooth.
- Step 3: Bring the mixture to a simmer, then reduce heat and stir in the crab meat and shrimp. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
- Step 4: Stir in heavy cream and heat through, being careful not to boil. Season with salt and pepper to taste.
- Step 5: Use an immersion blender to partially blend the soup for a smoother consistency, if desired. Alternatively, carefully transfer some of the soup to a regular blender and blend until smooth (in batches), then return to the pot.
Notes
- Store leftover bisque in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the bisque over low heat, stirring frequently to prevent scorching and curdling.
- Garnish with a sprinkle of fresh parsley and a swirl of cream for an elegant presentation.
- For the richest flavor, sauté the crab and shrimp in a separate pan with a little butter before adding them to the bisque.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American