Monday, February 27, 2012 a Crab & Corn Bisque Valentine's Date

I'm a little behind on posting but this was my lovely Valentine's Date Night, first here's dinner.

4 C Vegetable Broth
4 C Water
1-1/2 oz. Brandy
1 Medium Yellow Onion, Coarsely Chopped
2 Ribs Celery, Coarsely Chopped
1 Bay Leaf
½ tsp Dried Thyme
½ tsp Black Peppercorns
8 Tbsp Butter
4 Tbsp Flour
2 Cloves Garlic, Chopped
1/3 Cup Dry Vermouth
2 C Corn
2 C Heavy Whipping Cream
1 C Chopped Green Onions, Green Parts Only
½ tsp Salt
¼ tsp Tabasco
½ lb Lump Crabmeat, Carefully Picked Through

Make the stock. Add the Onion, Celery with a little Olive Oil. Lower the heat and add the Brandy. Just let it cook and boil the alcohol away, Bay Leaf, Thyme, Peppercorns, and 4 cups of Broth & 4 Cups of Water, and bring to a boil. Reduce the heat and simmer for 30 minutes.

Strain the stock and discard the solids. Return the stock to a boil and reduce to about 2 cups. You can make this ahead and freeze it. 

Make a blond Roux by melting the Butter in a medium saucepan over medium-high heat. Add the Flour and cook, stirring constantly until Roux just begins to turn light brown. Add the Garlic and sauté until fragrant, about a minute. 

Whisk in the Vermouth and bring to a boil. Add the Stock and simmer, stirring occasionally, for about 15 minutes. Add the Corn and simmer 5 minutes more. Add the Cream, Green Onion, Salt, and Tabasco. Stir until smooth and bring back up to a simmer.

Add the Crabmeat and blend it in gently, so as not to break the lumps. Adjust the seasoning and serve hot.



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