Fleur de Lis

Fleur de Lis

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Wednesday, December 26, 2012

Shrimp & Crab Bisque

This was my soup selection for the Christmas Dinner menu. I chose very wisely. This was my favorite dish of the night. Smooth, silky and decadent. A major plus is that you can make this lovely bisque in a matter of minutes.

2 T. butter
2 T. all purpose flour
1/2 t. salt
1/4 t. ground white pepper

1 t. chicken bouillon powder

2 T. chopped onion

1/2 pound crabmeat

3/4 cup white wine

In a 2 quart saucepan, melt butter and stir in flour, salt, white pepper, bouillon granules, onion, and half of the half-and-half.
Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot. Garnish wish chopped parsley, rosemary or chives.

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