Corn And Crab Bisque

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3/4 cup	46g / 1.6oz	Finely-chopped onions
1 1/2 cups	93g / 3.3oz	Fresh corn, scraped from about 2 ears
1 tablespoon	15ml	Finely-chopped garlic
1/4 cup	27g / 1oz	Finely-chopped celery
1 cup	237ml	Crab stock (preferred) or fish stock
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
3		Bay leaves
3 cups	711ml	Milk
1 cup	237ml	Heavy cream
1 teaspoon	5ml	Bottled liquid crab boil
		(available at specialty food stores)
3 tablespoons	45ml	Blond Roux - see * Note
1 cup	62g / 2.2oz	Lump crabmeat - picked over
1/4 cup	15g / 0.5oz	Chopped green onions
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe Instructions

* Note: See the "Blond Roux" recipe which is included in this collection.

Heat oil in a large soup pot over high heat, add onions and corn and saute 1 minute. Add garlic and celery and saute 30 seconds more. Stir in stock, salt, pepper and bay leaves and bring to a boil. Stir in milk, cream and crab boil and bring to a boil again, stirring occasionally. Reduce heat to medium and simmer 7 minutes.

Whisk in Blond Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce heat to low and continue whisking until mixture is lightly thickened. Stir in crabmeat, green onions and Worcestershire sauce and simmer 10 minutes more.

To serve, ladle 1 generous cup of bisque into each of 6 soup plates.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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