Food.com Crab Bisque

1 cup onion, minced
1 cup carrot, minced
2 (10 1/2 ounce) cans chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1/2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
fresh chives, minced
salt
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

I would saute the carrots alone for a few minutes first, since they take longer to soften up than onions.

1
Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
2
In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
3
Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
4
Add onions and carrots, cover, and simmer for 1/2 hour.
5
Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
6
Garnish with fresh minced chives if desired.



Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DIVECHICK3.