Monica and Daria say:
We just love when Lewie (hubby and daddy) cooks!
He is great in the kitchen…will try any recipe that looks intriguing and his food is always delightful!
We are very luck women!
In honor of crab day and since we posted our crab cakes in an earlier post, we wanted to share a crab soup or bisque that Lewie whipped up for a cold winter evening.
This soup uses FRESH lump crab meat…that really makes the difference! The crab is so sweet and tender; it literally melts in your mouth!
So without further ado…
Preparation time: 20 minutes
Cook time: 45 minutes
1 cup onion, minced
1 cup carrot, minced
21 ounces of chicken broth (we like College Inn low sodium in the box)
4 tablespoons GF arrowroot starch
6 tablespoons butter
1 cup heavy cream
1⁄2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon cayenne pepper (or less if you don’t like spicy!)
Fresh chives, minced (optional)
Pinch of kosher salt
1⁄2 pound fresh lump crabmeat
Sauté onion and carrot in 2 tablespoons butter until soft. Set aside.
In a 4-quart saucepan, melt 4 tablespoons butter and add arrowroot starch, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). Make sure it doesn’t burn!
Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
Add onions and carrots, cover, and simmer for 1/2 hour.
Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and crab and simmer an additional 5 to 10 minutes.
Garnish with fresh minced chives if desired.
Note: Adapted from a recipe on http://www.food.com
© 2015, Monica & Daria of glutenfreedoubletalk