A spicy, creamy bisque that combines the flavors of a tomato-carrot bisque with rich lump crab and some spicy seasoning.
*See Kitchen Notes for more information.
Cook time is assuming you already have the stock.
Cook, stirring occasionally until onion and shallots are starting to brown about 5 – 7 minutes.
Add the tomatoes, basil purée and horseradish.
Use a little water or stock to rinse out the tomato cans. Transfer liquid to the soup pot.
Add the stock and water.
Stir and heat over medium until soup comes to a boil. Reduce heat for a simmer. Simmer for 10 minutes. Remove from heat.
Return to a medium low heat and simmer another 10 minutes. If the soup is not smooth enough, blend again. You may need to add a little more water if the soup if too thick to your liking. I usually end up adding about 1/2 cup more. Just be careful not to get it too thin.
Stir in the cream.
If you plan on serving immediately, reheat the soup to a low simmer, simmer for 5 minutes and remove from heat.
If you plan to serve later or the next day, let the soup cool and refrigerate. When ready to serve, heat soup over medium-low heat to a low simmer and simmer for 5 minutes until heated through.
To serve, scoop bisque into serving bowls, place about 1/4 cup of lump crab into the middle of the bowl, drizzle with some finishing oil and top with your choice of chopped fresh herb. Serve.
Tomatoes - If you don't have 2 cans of fire roasted tomatoes, you can use regular canned tomatoes for one or both of the cans. You can also use about 4 cups frozen tomatoes. A really nice combo it to use 3 cups frozen tomatoes and 1 cup tomato confit.
Shrimp stock – You could actually use a seafood stock or chicken stock. To make your own shrimp stock, Add 6 cups water to a pot with the heads/shells from 2-4 pounds shrimp. Add 2 bay leaves, a few peppercorns, and 1/4 tsp. salt. Bring to a boil and simmer 30 minutes. Strain the stock through a fine mesh strainer and set aside until ready to use.
Red chile powder - I really like the medium-hot Chimayo red, but if you don't have it, just use your favorite red chile powder. Make sure that red chile is the only ingredient. How much you use is dependent on how spicy you want the bisque to be. I use 1 tsp for a nice spicy bite.
Paprika - For a more smokey flavor, substitute with smoked paprika or 1/4 tsp. smoked and 1/4 tsp. sweet paprika.
Basil purée - At the end of the summer, I process the remaining garden basil into a purée but putting the leaves in a blender with a little salt and some olive oil. It's then poured into a ziplock, which is laid flat in the freezer. When I need fresh tasting basil, I just break off a chuck and add to the dish. However, since you probably won't have this in your freezer, a little basil pesto works just as well.
Horseradish - 1/2 tsp. horseradish is a nice amount for people who don't like it (like my husband). It's subtle, but it's there. If I were to make this just for me, I would add at least 3/4 tsp, if not 1 tsp. That's why I have indicated "season to taste".
Finishing Oil - Best to use a chile infused oil. Three of my favorites are this red chile oil, a harissa oil, or a smoked chile oil.
Resting time - As with any soup, stew, chowder or bisque, it's always best the next day. So if you have time, make this a day in advance and let rest in the refrigerator until ready to serve.
Recipe author: MJ of MJ's Kitchen