Velvety crawfish bisque combines crawfish tail meat, cream, leeks, garlic and crab boil for a little heat. Serve warm with crusty bread.
Servings 4 people
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 leeks white and light green parts washed and chopped
- 3 cloves garlic coarsely chopped
- 1/4 cup all-purpose flour
- 1 (6- unce can) tomato paste
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 cups seafood or chicken stock
- 2 cups heavy cream
- 1 teaspoon shrimp boil
- 2 teaspoons kosher salt
- 1 pound cooked crawfish tail meat
- 1 teaspoon freshly ground black pepper
Heat olive oil and butter in a large stock pot over medium heat. Add the leeks and sauté until the leeks are tender, about 10 minutes.
Add the chopped garlic and sauté for an additional three minutes.
Gradually add the flour, whisking to prevent lumps. Cook for two minutes.
Whisk in the tomato paste.
Whisk in the cognac and sherry. Cook for three minutes.
Add the seafood or chicken stock, heavy cream and shrimp boil. Bring to a boil, then simmer until the liquid has thickened, about 3-5 minutes. Stir frequently to prevent the cream from scorching.
Remove the pot from the heat. Add the crawfish meat and stir to combine.
Working in batches, transfer the soup to a blender and puree until smooth. Alternately, puree soup using an immersion blender.
Return the pureed soup to the pot. Season with salt and pepper to taste.
Serving: 8ounces | Calories: 281kcal | Carbohydrates: 4.9g | Protein: 8.1g | Fat: 24.2g | Saturated Fat: 11.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 10g | Cholesterol: 109.8mg | Sodium: 1304mg | Potassium: 120.2mg | Fiber: 0.6g | Sugar: 0.6g