Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 rib of celery, diced
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1 pound fresh crab meat
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, garlic, carrot, and celery. Sauté until vegetables are softened (about 5-7 minutes).
  3. Stir in paprika and cayenne pepper. Sprinkle flour and cook for 2 minutes.
  4. Slowly pour in stock, whisking to combine. Bring to a gentle simmer.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in heavy cream and crab meat, cooking for another 5 minutes.
  7. Remove from heat, add lemon juice, and season with salt and pepper.
  8. Ladle bisque into bowls and garnish with chopped parsley.