This is the quintessential Louisiana Bisque. You can use any fresh seafood, but jumbo lump crab, in my opinion is the best. The flavor obtained when it is simmered in the cream is to die for; worry about the calories later.
2 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon minced garlic
2 cups chicken broth
1/2 cup dry white wine
3/4 teaspoon dried thyme
1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
3 1/2 cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound lump crabmeat
1 tablespoon chopped parsley
1 tablespoon chopped green onion
16 crab claws, optional
1. Heat the butter over a low to medium heat in a 4-quart saucepot.
2. Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.
3. Add chicken broth, white wine and thyme. Bring to boil.
4. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed.
5. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
6. Add salt, hot sauce and corn. Simmer 5 minutes.
7. Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.
8. Divide into 4 large bowls. Garnish with crab claws.
Yield: 4 servings
Recipe compliments of Chef Patrick Mould.