Preventing Crabby Blues With Spicy Crab Bisque

You don’t often find a bisque recipe that adds a little heat while brightening up your day. Most bisque recipes tend to lean on the side of creamy and fancy, however this bisque can be made fancy with the presentation.

Ingredients 

• 1 pound lump crab meat
• 3 shallots, minced
• 5 cups chicken stock
• 2 cups heavy cream
• ½ cup dry sherry
• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 1 teaspoon cayenne pepper powder
• 1 teaspoon tarragon
• Salt and pepper, to taste
• Croutons and additional cayenne pepper powder, for garnish

Instructions

1. Place a soup pot over medium heat, then add the butter and oil.
2. When butter is melted, add in the shallots and sauté for 3 minutes (until translucent).
3. Add the chicken stock, heavy cream, and cayenne pepper powder. Mix thoroughly while bringing the pot to a simmer.
4. Lower the heat, then add in the crabmeat and tarragon and continue to cook the soup for 5 minutes.
5. Add the sherry, stir, and continue to cook the soup for 3 minutes.
6. Add salt and pepper to taste, then serve garnished with sprinkled cayenne powder and croutons.

Recipe source: Pepper Scale

Photo source: Someone Left The Take Out In The Rain