This bisque-style soup is enriched with cream and finished with a scatter of chives for a fresh, lively accent.
2 Tbsp unsalted butter
1 cup finely chopped onion
3 Tbsp all-purpose flour
4 cups fish stock
8 ounces crabmeat
2 cups half-and-half or whipping cream
1/4 cup whiskey, plus more for serving if desired
Kosher salt and freshly ground white pepper
2 tsp chopped chives
1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender and aromatic, 3 to 5 minutes (the onion should soften but not brown). Sprinkle the flour over the onion and continue cooking, stirring until evenly coated. Slowly pour in the fish stock and bring just to a boil, stirring often. Reduce the heat to medium-low and simmer, stirring until the soup is slightly thickened, 5 to 7 minutes.
2. Pick over the crabmeat to remove any bits of shell or cartilage, and add it to the soup with the half-and-half and whiskey, stirring to blend. Simmer just until the soup is heated through, about 5 minutes.
3. Season the soup to taste with salt and pepper, and ladle it into individual warmed bowls. Scatter the chives over the soup and serve, passing a small pitcher of extra whiskey at the table, for diners to add a final splash to taste if they like.
Makes 4 to 6 servings
Recipe by Cynthia Nims, Crab (WestWinds Press, 2002)
www.cynthianims.com
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