If you’re a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, and the origin of the word “bisque”might be derived from Biscay, as in The Bay of Biscay, a gulf which lies off the west coast of Europe, bordering Western France and Northern Spain.
• 6 tablespoons butter (3/4 stick)
• One med onion
• 2 med shallots (chopped)
• 4 stalks celery (chopped)
• 3 cloves garlic
• 3 tablespoons all-purpose flour
• 3 cups fish or vegetable stock
• 1 teaspoon ground black pepper
• 2 tablespoon tomato paste
• 1 cup heavy whipping cream
• 1 cup whole milk
• 12-16 ounces crab meat (blue, king, snow or Dungeness. I used king crab in this. Par boiled it, removed and set aside the meat and used the shells in the stock)
• 12-16 ounces uncooked shrimp (chopped)
• ½ cup sherry wine
Saute veggies and garlic until soft. Add flour to roux. Add stock, pepper, tomato paste and sherry. Let simmer for 30 mins. Fold in milk and cream stir until blended evenly. Add seafood and cook for five mins. Add butter.
Turn off and let sit for ten minutes. Serve warm with toast points, biscuit or crackers.