A great soup for anytime of the year :D it has good flavor, but doesn't give off strong seafood smell or too strong of crab flavor, my mother doesn't like seafood much and really likes it.
Crab Bisque Soup
2 tbs butter
1 onion, roughly chopped
2 tbs cooking sherry
3 tbs rice
1 1/4 cups seafood/fish stock
5 oz. crab meat, plus bit more for garnish (optional)
1/2 tsp paprika
3/4 cup milk
2/3 cup heavy cream
1/8 tsp chili powder
Salt to taste
=Melt the butter in the pot and add the chopped onion. Cook the onions until somewhat translucent. Add the cooking sherry and bring to a light boil. Add in rice and the stock.
=Scoop the crab meat out and into the pot and then mix in the paprika. Season with a little salt and the chili powder and bring to a boil. Cover and simmer for 20 minutes.
=Carefully pour soup into a blender and puree in batches or all at once, be careful, it's HOT. Pour pureed soup back into the pan/pot and add milk and heavy cream. Reheat only just to a boil, then reduce to simmer, stirring until hot all the way thru. Taste and adjust seasoning if needed. (I usually like to give a bit of a bite with the chili powder)
Pour into serving bowls. Garnish with Parmesan, chives, paprika, and parsley.
As seen in photo, I usually use bread bowls for this soup, because it gives a nice sized portion plus the bowl is edible and gets loads of flavor from soaking a bit of the soup in. We use sourdough bread bowls, and it goes perfect with it <3
Just cut the tops and carve the hole for the soup, leave about a quarter to half an inch of bread inside and bake em in 350* heat for however long it takes to dry out and toast the inside, else the soup will soak in and turn the bowl to mush :< It usually takes us about 20 minutes to toast em, suggest doing that while soup is cooking.