Description
This Creamy Seafood Bisque is a rich and comforting soup perfect for cozy nights. Made with jumbo shrimp, lump crab meat, and a luscious blend of cream, butter, and seafood stock, it delivers a flavorful and luxurious experience in just 30 minutes.
Ingredients
Scale
Seafood and Stock
- 1 pound jumbo shrimp (can substitute with scallops or lobster)
- 1 cup lump crab meat (can substitute with imitation crab)
- 2 cups seafood stock (can substitute with fish stock or chicken broth)
- 1/4 cup dry sherry (can be omitted)
Vegetables and Aromatics
- 1 medium sweet onion (can substitute with yellow or white onions)
- 2 stalks celery (can substitute with leeks)
- 2 cloves garlic (can use garlic powder if fresh isn’t available)
- 2 leaves bay leaves (can substitute with herbs de Provence)
Dairy and Fats
- 3 tablespoons unsalted butter (can substitute with olive oil)
- 1 cup whole milk (can substitute with half-and-half or non-dairy milk)
- 1 cup heavy cream (can be omitted for lighter soup)
- to taste crème fraîche (can substitute with sour cream)
Thickening and Seasoning
- 1/4 cup all-purpose flour (can substitute with cornstarch for gluten-free)
- 2 tablespoons tomato paste (can substitute with tomato sauce)
- 1 tablespoon Old Bay seasoning (can substitute with any seafood seasoning blend)
- 1/2 teaspoon white pepper (can substitute with black pepper)
- to taste salt (can use sea salt or kosher salt)
Garnish
- to taste fresh chives (can use dried herbs if fresh aren’t available)
- to taste fresh tarragon (can substitute with dried herbs)
Instructions
- Prepare Aromatics: In a Dutch oven, melt 3 tablespoons of unsalted butter over medium heat until it’s bubbly and fragrant, creating the flavor base for the bisque.
- Sauté Vegetables: Add 1 medium sweet onion and 2 celery stalks to the butter, cooking them until they soften, about 5 minutes, to develop sweetness and depth.
- Add Garlic: Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute, enhancing the aromatic profile of the soup.
- Create Roux: Sprinkle 1/4 cup all-purpose flour over the vegetables and butter mixture, stirring constantly for about 2 minutes to cook out the raw flour taste and begin thickening.
- Add Liquids: Gradually whisk in 2 cups warmed seafood stock and 1 cup whole milk, ensuring the mixture is smooth with no lumps to form a creamy base.
- Season and Simmer: Stir in 2 tablespoons tomato paste, 2 bay leaves, and 1 tablespoon Old Bay seasoning, then allow the mixture to simmer for 5 minutes, letting flavors meld.
- Add Cream: Gently mix in 1 cup of heavy cream and continue simmering for another 5 minutes to enrich the soup’s texture and flavor.
- Cook the Shrimp: Add 1 pound of jumbo shrimp to the bisque and cook until pink and just cooked through, about 3-4 minutes, ensuring tender seafood.
- Add Crab and Sherry: Fold in 1 cup lump crab meat and 1/4 cup dry sherry, heating through for an additional 2 minutes to combine flavors without overcooking seafood.
- Final Seasoning and Garnish: Remove bay leaves, season to taste with salt and white pepper, then optionally sprinkle fresh chives and tarragon on top for a fresh herbal finish.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch as the thickener.
- Dry sherry can be omitted if you prefer a non-alcoholic version; substitute with additional broth if desired.
- Heavy cream can be omitted or reduced for a lighter bisque; using half-and-half is a good alternative.
- Fresh herbs add a bright finish but dried herbs may be used if fresh are unavailable.
- Use seafood stock or fish stock for best flavor; chicken broth can be an acceptable substitute but will change the profile slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: seafood bisque, creamy soup, shrimp bisque, crab bisque, cozy recipes, quick seafood soup
