Colossal Crab Asparagus Bisque

Name: Colossal Crab Asparagus Bisque
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 kgs asparagus, cut into 1-inch lengths (tough ends removed and discarded); 2 bay leaves; 8 Tbsps (1 stick) butter; 3 carrots, peeled and chopped; 5 stalks celery, chopped; 2 liters chicken stock; 454 grams colossal crabmeat; 83 grams all-purpose flour (approximately, or as needed to create roux); 1 pint heavy cream; 1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish; 4 Tbsps mayonnaise; 8 servings Salt and freshly ground black pepper; 2 teaspoons freshly chopped thyme leaves; 4 white onions, chopped

The recipe Colossal Crab Asparagus Bisque can be made in about 1 hour and 25 minutes. This recipe makes 8 servings with 612 calories, 26g of protein, and 42g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of salt and pepper, mayonnaise, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a pretty expensive main course.

Instructions

Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux.

Ingredients you will need

Bay Leaves

Asparagus

Mirepoix

Carrot

Butter

Celery

Onion

All Purpose Flour

Stock

Equipment you will use

Wooden Spoon

Pot

Sauce Pan

Transfer to the pot of stock to thicken soup.

Ingredients you will need

Stock

Soup

Equipment you will use

Pot

Let simmer for 45 minutes.

Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor.

Ingredients you will need

Bay Leaves

Soup

Equipment you will use

Immersion Blender

Food Processor

Blender

Add cream to the soup, and keep warm over low heat.

Ingredients you will need

Cream

Soup

For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Crab

Thyme

Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around.

Ingredients you will need

Asparagus

Crabmeat

Soup

Equipment you will use

Ladle

Bowl

Garnish with a lemon wedge.

Ingredients you will need

Lemon Wedge

Remove liquid from the heat and allow to cool for at least 5 minutes.

Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Equipment you will use

Food Processor

Blender

Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Equipment

Ingredients

Servings:

1kgs

asparagus, cut into 1-inch lengths (tough ends removed and discarded)2

bay leaves 8Tbsps

(1 stick) butter 3

carrots, peeled and chopped 5stalks

celery, chopped 2liters

chicken stock 454grams

colossal crabmeat 83grams

all-purpose flour (approximately, or as needed to create roux)1pint

heavy cream 1

lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish 4Tbsps

mayonnaise 8servings

Salt and freshly ground black pepper 2teaspoons

freshly chopped thyme leaves 4

white onions, chopped

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab works really well with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Barefoot Bubbly Extra Dry. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.