If you’re a purist, you’ll know that a legitimate bisque is a seafood soup, but often uses to describe any creamy soup. The soup is French, but it is not clear where the word “bisque” originates. It derives from Biscay, as in The Bay of Biscay, a gulf that lies off Europe’s west coast, bordering Western France and Northern Spain.
This seafood bisque is from crab and shrimp, but you can choose to replace another seafood or add a third such as lobster, scallops, or solid, flaked fish. The soup is super easy to cook and prepare and is ready in 15 minutes. Serve with crusty bread or freshly baked biscuits. If it is the soup for lunch or the main course, add a salad.
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3 tbsp butter
2 tbsp chopped green onion
2 tbsp chopped celery
3 tbsp all-purpose flour
2 1/2 cups milk
1/2 tsp freshly ground black pepper
1 tbsp tomato paste
1 cup heavy whipping cream
8 oz crab meat
(4 to 8 oz) small cooked shrimp or other seafood
2 tbsp sherry wine
Add and melt the butter over medium to low heat in a Dutch oven or saucepan; add the celery and the chopped green onion.
Mix the flour until well incorporated into the butter and vegetables. Continue cooking for about 2 minutes, stirring.
Warm up the milk over medium heat in another saucepan.
Slowly stir in the warmed milk, then cook and stir until thickened.
Add black pepper, tomato paste and heavy cream to the freshly soiled.
At this point, puree the soup, if desired, in a blender or food processor and return it to the saucepan.
Stir in the crab, the sherry, and the shrimp. Get it to a boil.
Feel free to add scallops or lobster in the small cooked bay instead of shrimps. Replace with finely chopped shallots the green onions. Garnish the soup with thinly sliced tops of green onions, cilantro, or parsley if desired. Or add a heap of sour cream and swirl it over.
- 3 tbsp butter
- 2 tbsp chopped green onion
- 2 tbsp chopped celery
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1 cup heavy whipping cream
- 8 oz crab meat
- (4 to 8 oz) small cooked shrimp or other seafood
- 2 tbsp sherry wine
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring it to a simmer.
Tips and Variations: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace the green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.