Simmer: Reduce the heat and let the soup simmer on low for 10 minutes, stirring occasionally. This allows the flavors to meld together and the soup to begin thickening.
5. Blend the Soup
Puree the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender. Pureeing the soup gives it that classic bisque texture—silky and refined.
6. Finish the Bisque
Add Heavy Cream: Stir in 1 cup of heavy cream, which will enrich the bisque and give it a velvety consistency. Simmer for an additional 10 minutes, allowing the bisque to thicken slightly.
Incorporate Seafood: Gently stir in 1/2 pound of cooked crab meat and 1/2 pound of cooked shrimp. If you’re using sherry, add 2 tablespoons now. The sherry adds a subtle depth of flavor that enhances the overall richness of the bisque. Continue to simmer for 5 minutes, or until the seafood is heated through. Keep the heat low to prevent the cream from curdling.
Adjust Seasoning: Taste the bisque and adjust seasoning with additional salt and black pepper as needed.
7. Garnish and Serve
Garnish: Ladle the bisque into bowls and garnish with fresh herbs of your choice. Fresh parsley or chives work beautifully, adding a touch of color and a burst of freshness.
Serve: Enjoy the bisque hot, paired with crusty bread or a light salad. It’s a delightful starter for a special meal or a satisfying main course on its own.
Variations & Tips
Spice Level: Adjust the amount of cayenne pepper to your taste. For a milder bisque, omit it entirely or use just a pinch.
Vegetable Additions: For added texture and flavor, consider incorporating other vegetables such as diced bell peppers or leeks.
ADVERTISEMENT
