Arctic Crab Bisque with Crème Fraiche
Chef Mario Martinoli for Smart & Final
Serves 6
2 carrots, peeled and diced into
very small chunks
2 stalks celery, small diced
3 medium shallots, small diced
2 cloves garlic, peeled and minced
2 Tbsp tomato paste
¾ cup vegetable oil
8 Tbsp butter
4 Tbsp flour
1 Tbsp chopped fresh tarragon
4 Tbsp cognac
2 cups heavy cream
1 cup white wine
1 to 2 quarts fish stock
2 sprigs fresh tarragon
pinch cayenne
freshly ground black pepper and salt to
taste
1 can (1 lb.) Phillips Hand Packed Premium Crab Clawmeat
2 cups Crème Fraiche
Heat a 12-inch sauté pan on medium-high heat and add the
oil. Add 3 Tbsp butter to the pan and sauté the shallots, carrots,
celery and garlic until very lightly browned. Add the white wine and
the tomato paste. Cook for 3 minutes, whisking to evenly disperse all
the ingredients creating a uniform mixture. Add fish stock. Season with
salt, pepper and cayenne, and bring to a simmer. Add the cream and
bring to a simmer again.
Using a medium sauce pan, melt 5 Tbsp of butter; add flour
and whisk to make a blond roux. Add the cognac to the roux and bring
back to a smooth mixture. When the roux is ready, add a ladle of the
stock to the roux, tempering it so it does not clump up and create
lumps.
Add the tempered roux back to the stock, creating a thicker
soup. Bringing this to a light boil will thicken the soup, creating
bisque. Over medium heat, add crab meat and chopped tarragon, making
sure that it’s completely incorporated into the bisque. Return to a
simmer and heat through for 5 minutes.
To serve, top each individual soup bowl with a dollop of
Crème Fraiche and a sprig of tarragon, and offer with toasted bread or
croutons seasoned with olive oil and garlic.
Served with the San Francisco Chronicle
Wine Competition sweepstake winning white wine: Geyser
Peak Winery 2006 Sauvignon Blanc California.
