Tommy Bahama’s Crab Bisque
Servings:
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Ingredients
Instructions
Nutrition
| 450 g | Crab meat | |
| .5 | Onions | |
| 1 stalk | Scallions | |
| 3 tbsp | Butter | |
| 500 ml | Cream | |
| 3 cloves | Garlic | |
| 1 tsp | Olive oil | |
| 3 tbsp | Flour | |
| 250 ml | White wine | |
| 250 ml | Chicken stock | |
| 60 g | Croutons |
- Prepare by making the stock and coarsely chopping the onions and garlic. Pour olive oil in a soup pot and sauté the onions and garlic until tender.
- In a separate pan prepare the roux by melting butter and mixing in the flour slowly. As you stir try to break up all clumps. When you reach a fairly even consistency slowly add the chicken broth and continue to stir.
- Remove the roux from the stove and pour into a blender. Add the onion and garlic to the roux and blend until you get a smooth texture. Pour mix back into the pot and over a low heat add the crab and wine. Let everything cook for 4-5 minutes.
- Now add the cream and cook 3-5 minutes more or until all the flavors are blended. Garnish with croutons and green onions, and serve hot.
Fat:
33.7g
Saturates:
20g
Sugars:
3.9g
Protein:
18.5g
Carbs:
16.8g
Fiber:
1g
39.3%
Calories
17%
Carbs
21.8%
Protein
84.3%
Fat
4%
Fiber