How to cook: Bisque

Ingredients

• 1 pound Fresh Crab Meat (picked meat, shells removed)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 medium Onion (finely diced)
• 1 large Carrot (peeled and diced)
• 2 stalks Celery Stalk (diced)
• 1 large Tomato (chopped)
• 1 piece Star Anise (whole)
• 1 piece Cinnamon Stick (optional, for warm spice note)
• 1/4 cup Brandy (good quality)
• 1/2 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 1 cup Double Cream (heavy cream, 35% fat)
• 2 tablespoons Crème Fraîche (for finishing)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Aromatics

   Dice the onion, carrot, celery and tomato. Set aside.

   Time: PT5M

2. Sweat Vegetables

   Heat the butter in a large heavy‑bottomed saucepan over medium heat. Add the diced onion, carrot, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Tomato and Spices

   Stir in the chopped tomato, whole star anise and cinnamon stick. Cook for another 2 minutes to release the aromatics.

   Time: PT2M

   Temperature: Medium heat

4. Deglaze with Brandy

   Carefully add the brandy to the pan. Allow it to flambé briefly (if comfortable) and reduce until the liquid is about half of the original volume, roughly 2 minutes.

   Time: PT2M

   Temperature: Medium‑high heat

5. Add White Wine

   Pour in the dry white wine and continue to simmer until reduced by half, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Incorporate Stock and Cream

   Add the chicken stock and double cream to the pan. Stir to combine and bring to a gentle boil.

   Time: PT5M

   Temperature: Medium heat

7. Simmer and Infuse

   Reduce the heat to low and let the mixture simmer uncovered for 30 minutes, stirring occasionally, until the flavors meld and the liquid thickens slightly.

   Time: PT30M

   Temperature: Low heat

8. Add Crab Meat

   Stir in the fresh crab meat and let it heat through for 3 minutes.

   Time: PT3M

   Temperature: Low heat

9. Strain the Bisque

   Place a fine mesh strainer over a clean bowl. Using a ladle, pour the bisque through the strainer, pressing gently with the back of the ladle to extract as much liquid as possible. Discard the solids (vegetable pulp, spices).

   Time: PT5M

10. Final Reduction

    Return the strained liquid to the saucepan and bring to a boil. Reduce by half, about 10 minutes, until the bisque is velvety and coats the back of a spoon.

    Time: PT10M

    Temperature: Medium‑high heat

11. Finish with Crème Fraîche

    Remove the pan from heat. Whisk in the crème fraîche until fully incorporated. Adjust seasoning with salt and pepper.

    Time: PT2M

12. Serve

    Ladle the hot crab bisque into warmed bowls. Garnish with a few whole crab pieces or a drizzle of extra crème fraîche if desired.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

15 g

Carbohydrates

8 g

Fat

18 g

Fiber

1 g