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Crab Bisque

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Crab Bisque


1/2 cup butter

1/2 cup chopped onion

(Continued Below)

1 cup chopped green onion

4 cups chicken broth

4 carrots, finely chopped

1/2 cup parsley, chopped

2 cups chopped celery

3 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon thyme

3 bay leaves

1/4 teaspoon Tabasco sauce

3 lbs. red snapper, scampi, or similar fish

4 cups milk

1/3 cup flour

4 cups heavy cream

1 lb. cooked, chopped shrimp

1 lb. white crab-meat

1/2 teaspoon paprika


In large pot, melt butter. Add onion and green onion and cook until tender. Add chicken broth, carrots, parsley, celery, salt, pepper, thyme, bay leaves, Tabasco, and fish. Simmer for 45 minutes, adding additional stock, if necessary. Add 1 cup of milk to the flour, mixing until smooth. Stirring constantly, add remaining milk and the cream to the pot. Continue stirring over medium heat until smooth and thick. Reserve 3 tablespoons shrimp. Add remaining shrimp and crab-meat. Continue stirring and cook for 10 minutes more. Serve in large soup bowls. Garnish with chopped shrimp and paprika.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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