I am so happy that it is finally getting cooler in Southern California. As a matter of fact, there was thick cloud cover this morning, and I had to wear a sweater. It was a good day for soup.
After making Crab Salad with Thousand Island Dressing, I had a half a package of crab left over. I also had some cream left over from making something else. I knew I needed to use that crab, I needed to use the cream, and I wanted something warm. I have always liked crab bisque, so I decided to make that.
I had this brilliant idea when looking in my pantry and spying a can of Great Northern white beans. I didn’t have that much cream, and I really wanted the soup to be filling. To compensate for not using real crab, or real crab stock, I added a little anchovy paste for flavor. Both additions worked beautifully. Honestly, if you wanted to, you could omit the cream completely, as the beans do a fine job of thickening without all those calories.
This is a very simple recipe, and you probably have everything you need in your pantry. I use pretend crab, but if you want to use real crab, by all means, do so.
Recipe: Crab BIsque
- 1/2 onion, chopped
- 1 tablespoon Shallots in Oil
- 2 tablespoons unsalted butter
- 1 can Great Northern Beans
- 1 tablespoon Vegetable Base
- 1 1/2 cups hot water
- 1 teaspoon anchovy paste
- 1 teaspoon tomato paste
- 1 teaspoon Armenian Red Sauce
- 2 teaspoons Homade Chili Sauce
- 1 teaspoon creamy horse radish
- 1 teaspoon lemon juice
- Dash Chipotle Powder
- Dash Tabasco
- 2 tablespoons Sherry Cooking Wine
- 1/4 cup cream
- 1/2 cup crab
- 1 teaspoon chives
- Melt the butter in a large sauté pan. Add the onion and shallots and saute until they are translucent.
- Drain the beans and rinse them, then add those to the onion mixture.
- Use a masher to mash them and cook them down a little.
- Take that mixture and put it in a blender.
- Combine the vegetable base and the hot water. Stir well to mix.
- Add the base to the mixture in the blender and blend until it is smooth.
- Put that mixture into a soup pot, and rinse out your original pot.
- Put the heat on low, and add the rest of the ingredients. Stir occasionally and heat until the soup is hot.
If you use fresh chives, cut them over the serving bowl, otherwise, just put them in the soup.
You don’t have to use cooking sherry, and you don’t have to use pretend crab. By all means, if your budget will accommodate it, use the real things!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet type: Pescatarian
Number of servings (yield): 6
Culinary tradition: USA (Southern)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.