Crab and Asparagus Bisque

  • Yield 12 servings

Crab and asparagus bisque is a delicious and hearty soup to serve on a cold night.


1/4 cup chopped shallots
1 teaspoon minced garlic
1 tablespoon thyme
1 1/2 teaspoons oregano
3 -- bay leaves
2 teaspoons Tabasco
1 cup plus 1 tablespoon unsalted butter, divided
9 ounces all-purpose flour
1/3 cup chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
4 cups White Wine Fumet or clam juice
2 1/4 cups chopped fresh steamed asparagus, divided
4 cups milk
1 1/4 ounces chicken base or bouillon to taste
3 cups Alaskan king crabmeat
1/2 cup sherry
dash white pepper
-- Sour cream
-- Sliced green onions


  1. In heavy saucepan, cook shallots, garlic, thyme, oregano, bay leaves and Tabasco in 1 cup butter.
  2. Bring to a low boil.  Reduce heat.  Cook 5 minutes.
  3. Remove from heat.  Add flour and mix well.
  4. Return to heat.  Cook 3-5 minutes.
  5. In small skillet, slowly cook carrots, celery and onion in 1 tablespoon butter until tender;  (This is called a mirepoix.)
  6. Add Fish Fumet and mirepoix to flour mixture.  Boil 5 minutes.
  7. Add 1 1/2 cups asparagus, milk and chicken base.  Simmer 20 mintues.  Puree in blender or food processor.
  8. Add crabmeat, remaining asparagus, sherry and pepper.
  9. Adjust seasoning.
  10. Garnish each serving with sour cream and green onions.

Recipe reprinted with permission from the Junior League of Augusta’s Second Round; Tea Time at the Masters(Augusta, Georgia, 1988).




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