Cream of Carrot and Crab Bisque

Prep Time: 1 Hour
Yields: 12 Servings

Once the air begins to chill in the early fall here in Louisiana, our thoughts turn to soups and gumbos. Around Thanksgiving, festive and colorful root vegetable soups take center stage. This carrot and crab bisque is a show-stopper on your Thanksgiving table. Try serving it in coffee cup as a welcome treat when your guests arrive.


4 cups peeled and thinly sliced carrots
1/2 pound claw crabmeat
1/2 cup butter
2 cups minced onions
1/2cup minced celery
1/2 cup minced red bell peppers
2 tbsps minced garlic
1/2 cup flour
2 and 1/2 quarts shellfish stock, divided
1 cup heavy whipping cream
pinch cinnamon
pinch nutmeg
1/4 cup minced tarragon
salt and black pepper to taste
granulated garlic to taste

In a large Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic and saute 3–5 minutes or until vegetables are wilted, stirring occasionally. Add flour and stir well into the vegetable mixture. Add 2 quarts stock and carrots then bring to a rolling boil. Reduce to a simmer, cover and cook 25–30 minutes or until carrots are tender. When carrots are tender, using a handheld Burr mixer, purée vegetable mixture in pot into a liquid form. If a handheld mixer is not available, strain vegetables, puree in a food processor until liquefied then return to stock in pot. Additional stock may be added to achieve desired volume. Add heavy whipping cream, cinnamon, nutmeg and tarragon then season to taste using salt, pepper and granulated garlic, stirring to mix well. Gently fold in claw crabmeat and stir to heat thoroughly. Ladle into warm soup bowls or coffee cups and serve immediately.