Crab Bisque #1
| Yield: | 8 Servings |
| Categories: | Seafood |
| 2 | tb | Olive oil |
| 2 | Stalks celery; chopped | |
| 2 | tb | Chopped parsley |
| 1/2 | c | Diced carrots |
| 1/2 | Yellow onion; sliced | |
| 4 | c | "Fish Stock"; or canned fish or clam broth; "Chicken Soup Stock" or canned chicken broth |
| 2 | Whole cloves | |
| 1 | Whole bay leaf | |
| 6 | Peppercorns | |
| 1/4 | c | Each butter & flour; cooked to form a roux |
| 3 | c | Milk |
| Salt & pepper to taste | ||
| 1 | lb | Cooked crabmeat; flaked |
| 1 | c | Hot cream; do not boil |
| 1/4 | c | Dry sherry |
| Minced parsley for garnish |
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