Ingredients:
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups seafood or chicken broth
– 1 cup heavy cream
– 1/2 cup dry sherry (optional)
– 1/2 pound lump crabmeat, picked over for shells
– 1/2 pound medium shrimp, peeled and deveined
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish
#### Directions:
- **Prepare the Base:**
– Melt the butter in a large pot over medium heat.
– Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- **Create the Roux:**
– Sprinkle flour over the onion and garlic, stirring constantly to form a roux.
– Cook for 2-3 minutes until the roux turns golden brown and develops a toasty aroma.
- **Add Broth and Thicken:**
– Gradually pour in the seafood or chicken broth, stirring constantly to avoid lumps.
– Allow the mixture to simmer and thicken for about 5-7 minutes.
- **Incorporate Cream and Sherry:**
– Stir in the heavy cream and dry sherry (if using), letting it simmer for an additional 5 minutes.
- **Introduce Seafood:**
– Add lump crabmeat and shrimp to the pot.
– Let them gently simmer until the shrimp turn pink and are fully cooked, approximately 3-4 minutes.
- **Season and Blend (Optional):**
– Season the bisque with salt and pepper to taste.
– For a thicker texture, partially puree the soup using an immersion blender.
- **Serve:**
– Ladle the creamy crab and shrimp bisque into bowls.
– Garnish with chopped fresh parsley.
– Serve hot and enjoy!
#### Tips:
– For enhanced flavor, consider using homemade seafood broth or stock.
– For a smoother consistency, blend the bisque until silky using a blender or food processor.
– Serve alongside crusty bread or oyster crackers to soak up the delicious broth.
**Prep Time:** 10 minutes | **Cooking Time:** 25 minutes | **Total Time:** 35 minutes | **Servings:** 4-6