Adapted from Feasting on Fish by Louise Pickford
Crab Bisque
2 tblsp butter
1 small onion, chopped
2 celery stalks, chopped
2 tsp grated ginger root
12 ounces butternut squash
1/2 cup dry white wine
6 ounces crab claw meat
3 cups chicken stock
1 tablespoon good medium sherry
1/4 tsp cayenne pepper
fresh ground pepper
Freshly grated parmesan cheese
Melt the butter in a nonstick dutch oven. Add onion, celery and ginger. Saute 5 minutes. Peel and chop squash. Add to the pan and saute 5 minutes. Add wine and boil 3 minutes. Add crab, stock, sherry and ceyenne pepper. Cook 20 minutes. Puree soup in blender. Return to pan and heat. Add pepper to taste. Serve garnished generously with parmesan cheese.
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