SANDRA'S SENSUOUS LUMP CRAB and AVOCADO BISQUE
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| This bisque...I must say is one of my most favorite creations to date... |
Prep: 5 Mins. |
Cook: 15 Mins.
Posted by Sandra
INGREDIENTS
***Bisque:
2 avocados, peeled and seeded
1 teaspoon lime juice
1 tablespoon of unsalted butter
1 tablespoon light olive oil
1/2 small spanish onion, finely chopped
1 garlic clove, minced
1 heaping tablespoon of all-purpose flour
2 cups low-sodium chicken stock
1/2 cup of heavy cream
1 cup cooked lump crab (or quality canned lump crab, drained)
¼ cup parmesan cheese, grated
1 tablespoon fresh parsley, chopped
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper, to taste
***Bread:
1/2 baguette, sliced
1 garlic clove, halved
METHOD
Mash together the avocados, and lime juice in a medium bowl, and set aside.
Preaheat oven to 375 degrees, and place the slices of bread on a baking sheet, and set aside.
Sauté the chopped onion in the butter and light olive oil in a heavy-bottom saucepan over medium heat, until translucent. Add the garlic, and continue sautéing 30 seconds more. Add the all-purpose flour, and stir and saute for 1 minute to cook out the raw flour flavor. Add chicken stock while whisking until smooth, and bring to a boil just to thicken. Reduce heat to low to simmer, and add the avocado mixture to the liquid and cook low and slow for five minutes. Add the cream, crab, parmesan cheese, parsley, including kosher salt and cayenne pepper, and simmer for 3 minutes more (please do not boil).
Meanwhile, bake the bread slices for 3 to 5 minutes, just until lightly golden and crispy. Remove from oven, and while hot, rub slices of bread with a raw garlic clove that has been cut in half, and set aside. Toss the garlic.
When the crab and avocado bisque is done, ladle into bowls, and serve with toasted garlic bread slices. ~ Enjoy!
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