Bisque with Tarragon Crème Fraiche - 16 oz

Prep

25 Minutes

Total

60 Minutes

Yield

6 Servings

Ingredients

Bisque

  • 1/4 Cup Butter, unsalted
  • 1 Cup Leeks, chopped
  • 1 Cup Carrots, peeled & chopped
  • 3/4 Cup Fennel, chopped & fronds saved
  • 2 Tbsp Riesling
  • 1 Cup Tomatoes, chopped
  • 1 Tbsp Tomato Paste
  • 1/2 Cup White Wine
  • 6 Cup Clam Juice
  • 16 Oz Heron Point Crab Meat
  • 4 Ea Tarragon Sprigs, leaves removed & chopped
  • 1 Cup Heavy Cream
  • To Taste Salt
  • To Taste Black Pepper

Tarragon Crème Fraiche

  • 1/2 Cup Crème Fraiche
  • 2 Ea Tarragon Sprigs, leaves removed & chopped
  • 1/2 Tsp Lemon Juice
  • To Taste Salt
  • To Taste Black Pepper

*For 6 oz. retail can users, please see our scaled recipe below.

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