Prep
20 Minutes
Total
55 Minutes
Yield
2 Servings
Ingredients
Bisque
4 1/2 Tsp
Butter, unsalted
1/3 Cup
Leeks, chopped
1/3 Cup
Carrots, peeled & chopped
1/4 Cup
Fennel, chopped & fronds saved
2 Tsp
Riesling
1/3 Cup
Tomatoes, chopped
1 Tsp
Tomato Paste
1/8 Cup
White Wine
2 Cup
Clam Juice
6 Oz
Heron Point Claw Crab Meat
1 1/2 Ea
Tarragon Sprigs, leaves removed & chopped
1/3 Cup
Heavy Cream
To Taste
Salt
To Taste
Black Pepper
Tarragon Crème Fraiche
1/8 Cup
Crème Fraiche
3/4 Ea
Tarragon Sprigs, leaves removed & chopped
1/3 Tsp
Lemon Juice
To Taste
Salt
To Taste
Black Pepper
Instructions
Bisque:
- In a large sauce pot on medium heat, melt the butter
- Add the leeks, carrot and fennel and cook until soft, about 5 minutes
- Deglaze the pan with Riesling, cook for 2 minutes
- Add the tomatoes, tomato paste, wine, clam juice, half the crab meat and tarragon
- Bring to a boil, then reduce the heat and simmer for 30 minutes
- Puree the bisque in a blender and strain through a fine sieve
- Return bisque to a clean pot and bring to a simmer
- Add the heavy cream and season with salt and pepper
Tarragon Crème Fraiche
- In a small mixing bowl mix together the tarragon into the crème fraiche
- Season with lemon juice, salt, and pepper
To Serve
- Garnish each bowl of bisque with a scoop of tarragon crème fraiche, reserved crab meat and fennel fronds
Bisque with Tarragon Crème Fraiche – 6 oz
Ingredients
Bisque
4 1/2 Tsp
Butter, unsalted
1/3 Cup
Leeks, chopped
1/3 Cup
Carrots, peeled & chopped
1/4 Cup
Fennel, chopped & fronds saved
2 Tsp
Riesling
1/3 Cup
Tomatoes, chopped
1 Tsp
Tomato Paste
1/8 Cup
White Wine
2 Cup
Clam Juice
6 Oz
Heron Point Claw Crab Meat
1 1/2 Ea
Tarragon Sprigs, leaves removed & chopped
1/3 Cup
Heavy Cream
To Taste
Salt
To Taste
Black Pepper
Tarragon Crème Fraiche
1/8 Cup
Crème Fraiche
3/4 Ea
Tarragon Sprigs, leaves removed & chopped
1/3 Tsp
Lemon Juice
To Taste
Salt
To Taste
Black Pepper
Instructions
Bisque:
- In a large sauce pot on medium heat, melt the butter
- Add the leeks, carrot and fennel and cook until soft, about 5 minutes
- Deglaze the pan with Riesling, cook for 2 minutes
- Add the tomatoes, tomato paste, wine, clam juice, half the crab meat and tarragon
- Bring to a boil, then reduce the heat and simmer for 30 minutes
- Puree the bisque in a blender and strain through a fine sieve
- Return bisque to a clean pot and bring to a simmer
- Add the heavy cream and season with salt and pepper
Tarragon Crème Fraiche
- In a small mixing bowl mix together the tarragon into the crème fraiche
- Season with lemon juice, salt, and pepper
To Serve
- Garnish each bowl of bisque with a scoop of tarragon crème fraiche, reserved crab meat and fennel fronds
