Ingredients for Asparagus Crab Tarragon Bisque Shanachie
- 1 1/2 lbs fresh asparagus
- 1 1/2 cups heavy cream
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- Onion Powder (not specified in recipe)
- Old Bay Seasoning (not specified in recipe)
- Dry Tarragon (not specified in recipe; recipe uses fresh tarragon)
- 1/4 cup chopped fresh tarragon, plus sprigs for garnish
- Water (not specified as a measured ingredient in recipe)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 lb lump crabmeat
- 2 minced garlic cloves
- 4 cups fish stock
- 4 cups chicken broth (alternative to fish stock)
- 1/2 cup dry white wine
- 1/4 teaspoon cayenne pepper
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How to Make Asparagus Crab Tarragon Bisque Shanachie
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Add flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in fish stock, ensuring no lumps form. Bring to a simmer.
- Add white wine, cayenne pepper, salt and pepper. Simmer for 10 minutes.
- Add asparagus and simmer until tender-crisp, about 5-7 minutes.
- Stir in crab claw meat and cook for 2-3 minutes, just until heated through.
- Remove from heat and carefully stir in heavy cream.
- Add chopped tarragon.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh tarragon sprigs and a drizzle of cream (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
11g
Fat
140g
Carbs
7g
