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Title: Corn and Crab Bisque Categories: None Yield: 1 Servings 1 tb Olive oil 1/2 c Minced onions 1 c Uncooked sweet corn from the -comb 2 tb Minced shallots 1 tb Minced garlic 2 tb Minced celery Essence 1 c Crab stock or fish stock 3 Bay leaves Salt and pepper 2 c Milk 2 c Heavy cream 1 ts Liquid crab boil 3 tb Blond roux 1/2 Lump crab meat; picked over -for shells and cartilage 1/4 c Chopped green onions 1/2 ts Worcestershire sauce Chives for garnish ESSENCE OF EMERIL SHOW#EE2307 In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, andbay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Yield: 4 servings Posted to recipelu-digest by molony |