Creamy Crab Bisque Recipe
Crab Bisque has a Extraordinary tasteThe Peppercorn and Heavy Cream gives the Crab Bisque Mouth-watering taste. Must catch it
Ingredients
2 to 3 teaspoons butter
1 red sweet pepper, seeded and cut into squares
1 medium onion, chopped
1/4 cup slivered Florence fennel plus leaves for garnish
1 teaspoon green peppercorns
1 to 2 tablespoons dry oloroso sherry
1 pound cooked crab meat
1 cup heavy cream
Directions
In a heavy saucepan, melt 2 teaspoons butter over medium heat.
Add pepper, onion, and fennel; stir and cook for 5 to 6 minutes.
Add 1 cup water, peppercorns, and sherry; simmer until vegetables are soft, about 15 minutes.
Bring soup to boil, reduce heat, add crab, cream, and a bit of butter, heat through until just hot and butter is melted, but never let soup boil.
Garnish with sprigs of fennel.
Add pepper, onion, and fennel; stir and cook for 5 to 6 minutes.
Add 1 cup water, peppercorns, and sherry; simmer until vegetables are soft, about 15 minutes.
Bring soup to boil, reduce heat, add crab, cream, and a bit of butter, heat through until just hot and butter is melted, but never let soup boil.
Garnish with sprigs of fennel.
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