Description
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Ingredients
- – 3 Tbsp. unsalted butter (45g)
- – 1 small yellow onion, finely diced
- – 2 celery ribs, finely diced
- – 2 garlic cloves, finely minced
- – 1/4 cup flour (30g)
- – 2 Tbsp (30 ml). tomato paste
- – 1 1/2 tsp (8 ml). Old Bay seasoning
- – 1/2 tsp (3 ml). salt plus more to taste
- – 4 cups fish stock or vegetable broth (960ml)
- – 2 bay leaves
- – 1 cup half and half (240ml)
- – 1/2 lemon, juice
- – 1 lb. lump crabmeat, divided (450g)
- – Fresh parsley, finely chopped
Instructions
- Place butter in a large pot over medium heat and let it melt. Once melted, add the diced onion and celery. Sauté for 3-4 minutes until the onion becomes see-through. Add the minced garlic and continue cooking for another 30 seconds until aromatic.
- Incorporate the flour, tomato paste, seasoning, and salt. Stir and cook for 2-3 minutes, stirring intermittently.
- Add the stock or broth and bay leaves to the pot. Increase the heat to high and bring it to a boil. Lower the heat, cover, and let it gently simmer for 15-20 minutes.
- Remove the bay leaves and pour in the half and half and lemon juice. Blend the soup with an immersion blender until smooth, or carefully transfer it to a regular blender or food processor.
- After achieving a smooth consistency, fold in half of the crabmeat. Serve the bisque immediately, garnished with the remaining crabmeat and a sprinkle of chopped parsley.
Notes
- For a more robust flavor, opt for homemade fish stock instead of vegetable broth.
- Adjust seasoning to taste after adding half and half and fresh lemon juice.
- Exercise caution when blending the soup to avoid hot liquid splatter; consider blending in batches with a standard blender.
