When dining out, if there is some sort of bisque on the menu, particularly involving seafood, my family orders it. Crab and lobster bisque are two standout favorites. Most of the time, the bisque is outstanding! But every once in awhile, you get a bowl that either lacks flavor, the right consistency, or there is not enough of that yummy crab or lobster meat. This problem has been easily solved as I have created my own recipe that is hard to beat!
Bisque is known for its creamy, smooth, and flavorful qualities and its origin is rooted in France. Lobster, crab, and shrimp are very popular ingredients when making this bowl of warmth. The aromatics that come from this recipe are tasteful and pleasing to the senses. I have no doubt you will enjoy everything about this crab bisque. Not to mention it is healthy, paleo approved, gluten-free, and dairy-free!
I find this soup to be a satisfying meal in itself. Some people prefer to use it as a starter rather than a main course. But that decision is entirely up to you. As you come to the final stages of cooking the bisque, you will have the option to either use an immersion blender to purée the bisque or pour it into your high speed blender to purée. I highly recommend using your blender for a perfectly smooth and creamy finish. The immersion blender still leaves texture, and while it still tastes delicious, it's really doesn't give you that complete bisque character.
2 Tbs coconut oil
1 cup carrots, diced
1 medium yellow onion, diced
2 garlic cloves, minced
1 shallot, minced
3 Tbs arrowroot flour
4 cups chicken broth (fish stock or vegetable broth work too)
1 can full fat coconut milk
2 Tbs tomato paste
1 bay leaf
1 pound fresh caught cooked crab
1 Tbs fresh lemon juice
1/4 tsp cayenne (optional)
1/4 tsp sea salt (or to taste
1/4 tsp fresh ground pepper (or to taste)
Garnish with fresh chives
1. In a large pot, melt the coconut oil over medium-high heat. Add the carrots, onions, garlic, and shallot. Sauté for about 10 minutes. Then coat with the arrowroot flour.
2. Add the broth, coconut milk, bay leaf, and tomato paste. Bring to a boil. Cover and simmer until the vegetables are tender. Remove bay leaf.
3. Add about half of the crab into the pot. You have two choices here. You can use your immersion blender to pureé the bisque. Or, you can transfer the bisque into your high speed blender and blend the bisque until smooth. Just note that if you use your immersion blender, the bisque will not be completely smooth in texture. My personal preference is using my Vitamix. The bisque turns out smooth and creamy.
4. After you have blended the soup, add the remaining crab (you can reserve a small amount for garnish if desired), lemon juice, cayenne, salt, and fresh ground pepper. Give it a stir. Then pour the bisque into serving bowls. You can garnish with some chives and remaining crab meat. Makes about 4-6 servings.