ASPARAGUS, CRAB & TARRAGON BISQUE SHANACHIE
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings.
Provided by Gandalf The White
Categories Crab
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Slice the asparagus tips (about 1- 1 1/2 inches) off the spears and reserve. Slice the asparagus spears into thin slices.
- In a large soup pot, combine all the ingredients except the crab and the asparagus. Add 1 tsp salt and 1 tsp pepper.
- Bring to a simmer, then let the vegetables soften and the flavors meld for about 10 minutes. DO NOT allow the liquid to boil at this time.
- Make the roux: add the butter to a sautee pan under medium heat; when the butter has melted, add the flour, mix until the flour has cooked but retains a light color (about 5-7 minutes).
- NOTE: any extra roux can be frozen and used at a later time.
- Puree the liquid and vegetables, preferably using an immersion blender. If you must use a stand blender (or food processor), put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
- Strain through a chinois (china cap) or through cheesecloth.
- Return the liquid to the soup pot, bring to a boil, and thicken with the roux. Turn the heat down so the liquid simmers but does not boil. Adjust seasonging (salt and pepper) as needed.
- Add the crab and heat for 20-30 minutes.
- Add the asparagus slices (but NOT the tips) to the soup, allow to simmer for about 10 minutes. Adjust seasoning (salt and pepper) as needed.
- Plate into individual soup bowls, garnish with asparagus tips. Serve hot.
Nutrition Facts : Calories 530.9, Fat 45.2, SaturatedFat 28.1, Cholesterol 161.3, Sodium 672.5, Carbohydrate 22.6, Fiber 3, Sugar 2.8, Protein 11.3
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Steven Ball (BIG STEVE)
[email protected]I can't wait to try this bisque! It looks so delicious.
Joy Philip
[email protected]This recipe is a keeper! I will definitely be making this bisque again and again.
Attu Hman
[email protected]I highly recommend this bisque to anyone who loves asparagus, crab, or bisques in general.
Jjl Rowe
[email protected]This bisque is the perfect comfort food on a cold winter day.
SK S I A M YT
[email protected]I've never had asparagus crab tarragon bisque before, but I'm glad I tried it. It was absolutely delicious!
Aliyan Shamsi
[email protected]I'm a fan of bisques, and this one is one of my favorites. The asparagus and crab flavors are a perfect match.
Humphrey Beatz
[email protected]I followed the recipe exactly and the bisque turned out perfectly. It was so delicious that I ate two bowls!
Mwajuma Mohammed
[email protected]This bisque was a little too rich for my taste, but it was still very good.
Abdullwahab Ahmadi
[email protected]I love asparagus and crab, so I knew I would love this bisque. I wasn't disappointed! It was creamy, flavorful, and very satisfying.
Sherif Deen Daniel
[email protected]This bisque was easy to make and turned out great. I used fresh asparagus from my garden and it was so flavorful.
Manuel Garcia
[email protected]I'm not usually a fan of asparagus, but this bisque changed my mind. The asparagus flavor was subtle and delicate, and the crab and tarragon really complemented it well.
Md Hridoy Official 2022
[email protected]This asparagus crab tarragon bisque was a hit at my dinner party! The flavors were so well-balanced and the bisque was so creamy and rich. I will definitely be making this again.