Named after the Bay of Biscay in France, bisque is a rich, creamy soup that is thickened with rice and often contains seafood. In this recipe, sweet crabmeat is the seafood addition. Other seafood to turn into bisque include crayfish, shrimp, lobster, and oysters. Vegetables, such as tomatoes, mushrooms, asparagus, or pumpkins, can also be turned into bisque.
Hands-on: 15 minutesTotal: 1 hour
- 2 Tbsp. butter
- ½ cup diced onion
- ¼ cup diced leeks (white and light green parts only), washed and patted dry
- ¼ cup diced celery
- 1 Tbsp. tomato paste
- 4 cups chicken broth
- ¼ cup rice
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- ⅛ tsp. ground nutmeg
- 1 cup lump crabmeat
- ½ cup heavy cream
- ½ tsp. salt
- ½ tsp. ground black pepper
- Heat butter in a large skillet over medium-high heat. Sauté onions, leeks, and celery until soft, about 8 minutes. Stir in tomato paste, chicken broth, and rice and bring to a boil.
- Add Worcestershire sauce, bay leaf, and nutmeg. Reduce heat to low and simmer uncovered for 45 minutes.
- Remove bay leaf; purée liquid in a blender.
- Return bisque to low heat and stir in crabmeat and cream. Season with salt and pepper. Heat, stirring constantly, for 5 minutes.