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decadent seafood soup recipe

Luxurious Crab Bisque

This velvety crab bisque combines sweet lump crabmeat with a rich, creamy base for a restaurant-quality soup. Enhanced with vermouth and sherry wine, this elegant dish creates the perfect balance of ocean flavor and silky texture in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup onion diced
  • ½ teaspoon white pepper
  • 2 cups milk
  • ½ cup sherry wine
  • 1½ teaspoons dry mustard
  • 4 tablespoons butter
  • 1 cup vermouth
  • 2 tablespoons all-purpose flour
  • 1 cup celery diced
  • 1½ pounds fresh white lump crabmeat divided
  • 2 cups chicken broth
  • 1 teaspoon salt
  • ½ cup parsley chopped

Equipment

  • Blender
  • Large soup pot
  • Whisk

Method
 

  1. Take half of the fresh white lump crabmeat and combine with the vermouth in a blender. Liquify completely to create a flavorful base. Set aside.
  2. In a large soup pot, melt the butter over medium heat. Add the diced celery and onion, sautéing until just barely tender.
  3. Sprinkle the flour over the vegetables and cook for exactly 1 minute, stirring constantly to form a light roux.
  4. Gradually whisk in the milk, stirring continuously to prevent lumps. Continue cooking over low heat until you've created a smooth, creamy white sauce.
  5. Pour in the reserved crab-vermouth mixture, the remaining whole crab meat, chicken broth, dry mustard, salt, and white pepper.
  6. Add the sherry wine and gently warm the bisque to serving temperature, being careful not to boil which could break the creamy texture.
  7. Ladle into bowls and garnish each serving with a generous sprinkle of freshly chopped parsley.

Notes

For the best flavor, use the highest quality crabmeat you can find—it's worth the splurge for this special dish. The bisque can be made ahead and gently reheated, but never allow it to boil as this will affect both texture and flavor.
For a richer version, substitute half-and-half for the milk. Leftover bisque can be refrigerated for up to 3 days in an airtight container.
This elegant soup pairs beautifully with crusty bread and a simple green salad with vinaigrette dressing.