A Perfect Soup to Warm Up Your Winter

Rich, comforting, and a little sophisticated - I wish I was describing myself but no, I'm talking about this crab bisque. The flavors are simple and the texture is velvety, thanks to using a roux as the base, and best of all, it takes under 30 minutes to put together. I also love the finishing touch of savory whipped cream, but if you don't feel like bothering, just add the cream and chives right into the soup. Enjoy! mvp-header
Brass Utensils Thumb How do you make a dish like crab bisque even richer? Serve it with golden spoons! Well, at least brass spoons. I love the modern simplicity of this whole line. Brass Flatware, from $55, ABC Carpet & Home.
2 cups fresh dungeness crab meat, finely chopped 1 quart whole milk 1 bay leaf 1 yellow onion, diced 3 tablespoons butter 2 tablespoons flour 2 tablespoons tomato paste 1/8 teaspoon cayenne pepper 1/4 cup white wine 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon freshly grated nutmeg For the garnish: 1/2 cup heavy cream 1/2 teaspoon kosher salt
(serves 3-4) 1. In a medium pot over medium-low heat, simmer together the crab, milk, bay leaf, and onion for 20 minutes. 2. Meanwhile, in another medium pot over medium heat, melt the butter and add the flour, stirring constantly so that it forms a paste. Cook this mixture, the roux, until golden brown, about 2 minutes. 3. Add the tomato paste, cayenne, and white wine to the roux, whisking to combine. Cook for about 2 minutes, until the scent of the wine cooks off. 4. Pull the bay leaf out of the milk/crab mixture and add the milk/crab mixture a ladle at a time to the butter and flour, stirring with a whisk to thicken. 5. Season with salt, pepper, and nutmeg. 6. For the garnish, whip together the cream and salt until soft peaks form. 7. Ladle the soup into a bowl, top with cream, and sprinkle with chives. The soup is best after mixing together everything with a spoon. For more week-night meal ideas, head to the Kitchy Kitchen. claire-signature-layout Photographs: Claire Thomas.