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Ingredients You’ll Need
1/2 lb fresh or canned lump crab meat: Provides a sweet, delicate flavor and tender texture.
1/2 lb large shrimp, peeled and deveined: Adds a succulent, juicy bite to the bisque.
4 tablespoons unsalted butter: Adds richness and helps to sauté the vegetables.
1 medium onion, finely chopped: Forms the flavorful base of the bisque.
2 celery stalks, finely chopped: Adds depth and a slight crunch to the soup.
1 large carrot, finely chopped: Brings a natural sweetness and vibrant color.
2 cloves garlic, minced: Infuses the bisque with a subtle, aromatic flavor.
1/4 cup all-purpose flour: Helps to thicken the bisque, giving it a velvety texture.
1/2 cup dry sherry: Adds a hint of sweetness and complexity to the broth.
4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor.
1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque.
1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice.
1 bay leaf: Infuses the soup with subtle, earthy notes.
Salt and pepper to taste: Essential for balancing the flavors.
2 tablespoons fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Step-by-Step Instructions
1. Prepare the Vegetables:
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