Crab and Shrimp Seafood Bisque (Print Version)

# Ingredients:

→ For the bisque

01 - 1/4 cup unsalted butter
02 - 1/4 cup all-purpose flour
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 4 cups seafood or chicken broth
06 - 1 cup heavy cream
07 - 1/2 pound lump crabmeat, picked over for shells
08 - 1/2 pound medium shrimp, peeled and deveined
09 - Salt and pepper, to taste
10 - Chopped fresh parsley, for garnish

# Instructions:

01 - In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
02 - Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2-3 minutes, until the roux is golden brown and fragrant, which will help thicken the bisque and add depth of flavor.
03 - Gradually whisk in the seafood or chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, until slightly thickened.
04 - Stir in the heavy cream and simmer for an additional 5 minutes, allowing the flavors to meld together and the bisque to reach a silky consistency.
05 - Add the lump crabmeat and shrimp to the pot, and simmer gently until the shrimp are pink and cooked through, about 3-4 minutes. Be careful not to overcook the seafood to maintain its tender texture.
06 - Season the bisque with salt and pepper to taste. If desired, use an immersion blender to partially puree the soup for a thicker consistency, being careful to leave some seafood pieces intact.
07 - Ladle the seafood bisque into serving bowls, garnish with chopped fresh parsley, and serve hot with crusty bread on the side if desired.

# Notes:

01 - For the best flavor, use fresh seafood and pick over the crabmeat carefully to remove any shell fragments.
02 - A splash of sherry or white wine added just before the broth can enhance the flavor profile of this elegant bisque.
03 - This bisque can be made ahead and gently reheated, though the seafood is best added just before serving to prevent overcooking.

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