A friend who is a big fan of Paula Deen found a recipe by Paula Deen for Crab Bisque and asked if I could make it. I am also a big fan of Paula Deen. However, the recipe calls for adding canned soup and I prefer not to use pre-made items in my food preparation. I’m sure the recipe by Paula Deen for Crab Bisque would taste really good and is designed to make the preparation easy. However, I decided to add my own personal touches to the recipe.
Using the recipe by Paula Deen as my inspiration, I went about concocting my own without using canned soups. It turned out quite tasty and I have no doubt it is something you will want to try for yourself, your family, and friends. My friend took what was left to work and everyone loved it.
Here is my recipe:
2 T Butter
2 Green Onions, chopped
1 stalk Celery, thinly sliced
1 lb. Asparagus, chopped
½ lb. Mushrooms, chopped
2 cloves Garlic, minced
3 T Butter
4 T Flour
2 c Cream
3 c Chicken Broth
1 t Salt, Kosher
1 t Cracked pepper
12 oz. Crabmeat (this can be two 6 oz. cans)
Instructions Melt 2 tablespoons butter in a pan and sauté the green onions and celery. Once they have begun to soften add the asparagus and cook until heated, then the mushrooms and garlic. Do not overcook the vegetables. You want them to have a crunch in the soup.
While the vegetables are cooking combine 3 tablespoons of butter with the flour and stir until smooth. Add the cream and chicken broth and whisk making sure all is combined and there are no lumps of flour.
Continue cooking on low heat until warm. Once the vegetables have been sautéed to the correct degree, remove half and puree them in a blender (I used my nifty Ninja which was given to me for the holidays).
Pour the puree into the cream mixture and stir until thoroughly heated. Add the rest of the vegetables, salt and pepper and fold to combine.
When all is heated through add the crabmeat.
Do not stir heavily, especially if you are using canned, because you want to retain some of the crabmeat in bits.
Continue cooking until heated. Be careful not to let it boil.
Serve with garlic bread.