in Soup Recipes

Crab bisque soup

updated

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Ingredients for 4 servings:

  • 0.38 liters of vegetable broth
  • 3 tbsp crème fraîche
  • 1 tbsp cornstarch
  • 1 garlic clove(s)
  • 3 tbsp sour cream
  • 1 tsp tomato paste
  • 250 g crab
  • 1 egg yolk
  • 2 tbsp cognac
  • pepper
  • curry powder
  • Paprika powder
  • Salt
  • Saffron

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Heat the broth. Combine the crème fraîche with the cornstarch, add it to the broth, and bring to a boil. Mince the garlic and add it to the soup along with the sour cream, shrimp, and tomato paste. Season to taste. Whisk the egg yolk with the cognac and stir into the soup. Do not return to a boil. You can also omit the cognac. I always place the immersion blender briefly in the soup to break up some of the shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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