Crab and White Bean Bisque

Categories: Crab, Soup
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Published on: October 6, 2011

Crab and White Bean Bisque

Crab and White Bean Bisque
Crab and White Bean Bisque

I love Cannellini beans. For the past few years I have been
experimenting with a ton of different dishes using them. Aside from being very nutritious,
they have such a great taste. If only I could get my kids to eat them.

I had seen a kind of white bean soup somewhere but did not have a recipe for
it, so I decided to wing it and see what happens. What happened was one of my
favorite soups was born, that’s what. When I made it a second time I added crab meat to it and POOF…..magic was made! I can seriously eat a whole pot of this stuff by myself.

If you like crab, then you have to try this soup. If you don’t, you can leave it out
and it’s still fantastic. But you’ll be missing out on the magic. Seriously, don’t miss out onthe magic.

3 cans cannellini beans
6 cloves of garlic (pressed or minced)
10 baby carrots – diced
1 stalk of celery – sliced
1 medium white onion – diced
5 cups chicken stock
2 sprigs of thyme
½ tbs oregano
1 tsp cayenne
Salt and Pepper
3/4 cup fresh grated Romano cheese
1 ½ pounds king crab meat
1 tbs Olive Oil
A table spoon of butter
Crusty bread

Put the oil and butter in a pot. Heat on medium low till butter melts.
Sautee the carrots, celery and onion on medium-low heat till all are soft. Do not brown any of them! About 12 – 15 minutes.
Add in the garlic, cayenne, oregano, thyme, salt and pepper.
Cook for another 3 or 4 minutes. You want the garlic to cook a little, but not brown. (Brown garlic is bitter)
Add the beans and the chicken stock.
Simmer for about 20-30 minutes and then  add a handful of Romano cheese.
Simmer another 20 – 30 minutes stirring occasionally.
Use an immersion blender and blend till smooth. (Or pour into a regular blender and blend. Then return to pot.)
The consistency becomes smooth and creamy. No need for cream! But you could add a little to lighten it up a bit if you like. Personally I don’t think it needs it.

About 3 – 5 minutes before you are ready to serve, add the crab into the soup.  You just want the crab to get worm.
Ladle into bowls.
Top with salt, pepper and a little more grated cheese.

Serve with the bread or croutons.

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