One tablespoon of olive oil is required.
half a cup of finely chopped onion
1 and 1/4 cups of finely chopped celery
1/4 cup of coarsely diced carrot
2 minced cloves of garlic
Tomato paste, 2 teaspoons
Spoonful of paprika
For an extra burst of heat, you may add 1/4 teaspoon of cayenne pepper.
Season with salt and pepper, if desired.
a quarter cup of all-purpose flour
4 cups of chicken or seafood broth
1/2 cup of heavy cream
crab flesh (half a pound, shells removed)
Raw shrimp (half a pound), shelled, deveined, and minced
**Optional** 2 teaspoons of sherry
Garnish with fresh herbs
Instructions:
In a big saucepan, warm the olive oil over medium heat. Cook the carrot, onion, and celery for around 5 minutes, or until they are tender. Continue cooking for one more minute after adding garlic.
Season with salt and pepper, then stir in tomato paste, paprika, and cayenne, if using. Stir continuously for 2 minutes while cooking.
While whisking, gradually add flour to the batter. After one minute, cook no more.
Stirring constantly to avoid lumps, slowly pour in broth. Simmer, stirring periodically, for 10 minutes over low heat.
Use an immersion blender to puree the soup until it's smooth, or transfer it to a regular blender in stages.
Simmer, whisking occasionally, for another 10 minutes, or until the mixture thickens slightly, with the heavy cream.
Crab, shrimp, and sherry (if desired) should be added. Keep the heat low so the cream doesn't curdle and simmer for 5 minutes, or until the seafood is cooked through.
Add more salt and black pepper to taste.
Hot, with fresh herbs on top, serve.
Indulge in the comforting warmth of this crab and shrimp seafood bisque on chilly days or elevate any event to something really memorable with its symphony of flavors and textures. Indulge in the rich flavor and velvety texture that have made this bisque a gourmet favorite.
