Crab Bisque

Ingredients

50 g Butter
2 Tbs. (1 med) Onion, finely chopped
2 stick Celery, finely chopped
2 Tbs. Parsley, finely chopped
4 Tbs. Flour
1 Tbs. Tomato puree
4 c. 920ml, Chicken broth
1/2 teas Cayenne pepper
Salt
100g/serving Crabmeat, chopped (half brown, half white)
60ml/serving Cream, single
1 teas/serving Dry sherry

Instructions

In a saucepan, melt the butter. Add the onion and celery and cook slowly until golden.
Add the parsley, cayenne pepper and flour cook over low heat stirring constantly for four minutes.
Stir in the chicken broth and tomato paste, simmer gently for 20 minutes with pan partially covered. Cool and refrigerate.
To serve - Use 160ml (2/3 cup) of base mixture, add the crab. Microwave 30sec stir then further 30 secs - put into soup pan. Add 60ml (1/4 cup) cream, add salt to taste.
Heat till hot, do not boil. Add sherry before serving. Makes one bowl.

Notes

This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ...."Newick's"