This Bisque with Tarragon Crème Fraîche blends the sweetness of Heron Point crab with aromatic vegetables, white wine, and fresh herbs for a luxurious, velvety soup. Creamy and delicately seasoned, it’s finished with a swirl of tarragon crème fraîche that adds brightness and depth to each spoonful. The subtle licorice notes of fennel and tarragon complement the crab perfectly, making this dish an elegant starter or main course. Smooth, comforting, and refined—this bisque is pure coastal sophistication.

Instructions

Bisque:

1. In a large sauce pot on medium heat, melt the butter
2. Add the leeks, carrot and fennel and cook until soft, about 5 minutes
3. Deglaze the pan with Riesling, cook for 2 minutes
4. Add the tomatoes, tomato paste, wine, clam juice, half the crab meat and tarragon
5. Bring to a boil, then reduce the heat and simmer for 30 minutes
6. Puree the bisque in a blender and strain through a fine sieve
7. Return bisque to a clean pot and bring to a simmer
8. Add the heavy cream and season with salt and pepper

Tarragon Crème Fraiche

1. In a small mixing bowl mix together the tarragon into the crème fraiche
2. Season with lemon juice, salt, and pepper

To Serve

1. Garnish each bowl of bisque with a scoop of tarragon crème fraiche, reserved crab meat and fennel fronds