Asparagus Crab Tarragon Bisque Shanachie Recipe

Ingredients for Asparagus Crab Tarragon Bisque Shanachie

• Fresh Asparagus
• Heavy Cream
• Onion
• Celery
• Carrot
• Onion Powder
• Old Bay Seasoning
• Dry Tarragon
• Fresh Tarragon
• Water
• Salt
• White Pepper
• Unsalted Butter
• Flour
• Crabmeat

How to Make Asparagus Crab Tarragon Bisque Shanachie

1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add flour and cook for 1 minute, stirring constantly, to make a roux.
4. Gradually whisk in fish stock, ensuring no lumps form. Bring to a simmer.
5. Add white wine, cayenne pepper, salt and pepper. Simmer for 10 minutes.
6. Add asparagus and simmer until tender-crisp, about 5-7 minutes.
7. Stir in crab claw meat and cook for 2-3 minutes, just until heated through.
8. Remove from heat and carefully stir in heavy cream.
9. Add chopped tarragon.
10. Taste and adjust seasoning as needed.
11. Serve hot, garnished with fresh tarragon sprigs and a drizzle of cream (optional).