Crab Bisque

 

• 1 T butter
• 1 Tbs. olive oil
• 3 large shallots, minced
• 5 cups chicken stock
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper,
  to taste
• 3⁄4 to 1 lb. fresh or thawed frozen lump
  crabmeat, picked over for shell fragments
  (3 to 4 cups)
• Minced fresh tarragon or flat-leaf parsley
  for garnish , optional

Directions:

In a large soup pot over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the stock and cream, and season with kosher salt and white pepper. Bring to a simmer.

Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.

Serves 8.