Description
Indulge in the rich flavors of the sea with this velvety Creamy Seafood Bisque. A luxurious blend of shrimp, crabmeat, and scallops in a flavorful broth, this French-inspired soup is perfect for a special occasion or a cozy night in.
Ingredients
Scale
Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
Soup:
- 2 tablespoons all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Seafood:
- 8 ounces cooked shrimp, chopped
- 8 ounces cooked crabmeat
- 4 ounces cooked scallops, chopped
- Salt and black pepper to taste
Garnish:
- Fresh parsley and lemon wedges
Instructions
- Saute Aromatics: In a large pot, melt butter with olive oil over medium heat. Add onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
- Make Roux: Stir in flour and cook for 1 minute to form a roux.
- Add Liquids: Gradually whisk in seafood stock, followed by heavy cream and white wine. Add paprika and cayenne pepper, then simmer for 10 minutes to thicken slightly.
- Finish Soup: Stir in shrimp, crabmeat, and scallops, cooking until heated through, about 3 minutes. Season with salt and pepper to taste.
- Serve: Serve hot, garnished with parsley and lemon wedges.
Notes
- For an even smoother texture, blend the soup with an immersion blender before adding the seafood.
- You can also use lobster meat for a more luxurious bisque.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg
