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Receta Crab And Asparagus Bisque

Name: Crab And Asparagus Bisque
Ingredients: 1 med bunch of asparagus (about 1 1/2 pounds); 1 Tbsp. extra virgin olive oil; 1/2 c. sliced onion; 5 x cloves garlic (divided); 5 c. water; 8 sprg parsley (divided); 2 tsp dry thyme (divided); 1 tsp fennel seed; 2 tsp cracked black pepper (divided); 1/4 c. plus 7 Tbsp. butter (divided); 1/2 c. chopped shallots; 1 1/2 c. white wine; 2 c. whipping cream; 1 x bay leaf Salt and white pepper to taste Freshly grnd nutmeg to taste; 6 Tbsp. all-purpose flour; 8 ounce fresh crab meat

de Global Cookbook

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Ingredientes

1 med bunch of asparagus (about 1 1/2 pounds)
1 Tbsp. extra virgin olive oil
1/2 c. sliced onion
5 x cloves garlic (divided)
5 c. water
8 sprg parsley (divided)
2 tsp dry thyme (divided)
1 tsp fennel seed
2 tsp cracked black pepper (divided)
1/4 c. plus 7 Tbsp. butter (divided)
1/2 c. chopped shallots
1 1/2 c. white wine
2 c. whipping cream
1 x bay leaf Salt and white pepper to taste Freshly grnd nutmeg to taste
6 Tbsp. all-purpose flour
8 ounce fresh crab meat

Direcciones

Trim the top 3 inches off of each stalk of asparagus and set aside. Coarsely chop the bottom portion of the stalks.
Heat the oil in a medium stock pot. Gently cook the onion, 3 cloves sliced garlic and the minced asparagus stalks for 3 to 5 min. Add in the 5 c. water. On a square of cheesecloth place 4 sprigs of parsley, 1 tsp. dry thyme, the fennel seed and 1 tsp. black pepper. Tie corners of cheesecloth together to create a bag (bouquet garni) and add in to the stock pot. Bring to a boil and reduce heat. Simmer for 40 to 50 min. Strain and cold if not proceeding immediately.
In a medium stock pot, heat1/4 c. butter. Saute/fry the shallots till they are translucent/soft, about 6 min. Add in the white wine and bring to a boil. Boil till the wine is reduced by half.
Add in the reserved asparagus stock and cream. Make another bouquet garni with another square of cheesecloth and the remaining 4 sprigs parsley, bay leaf, 1 tsp. dry thyme, 1 tsp. black pepper and 2 cloves garlic. Add in bouquet garni to soup. Simmer for 1 hour.
Remove bouquet garni. Taste and season with salt, white pepper and nutmeg.
Heat 6 Tbsp. butter in a small skillet and stir in the flour. Cook over medium heat till the flour is cooked, about 3 to 5 min. Add in this roux, a little at a time, to the soup. Cook and stir over medium-high heat, adding roux as necessary, till the soup is the consistency of a thin chowder.
Heat the remaining 1 Tbsp. butter in a medium skillet. Saute/fry the reserved asparagus tips in the butter till they are just tender, about 4 min.
Ladle soup into heated bowls and top with sauteed asparagus and crab meat.