WINE & FOOD AFFAIR RECIPES

Soups

Denise's Crab Bisque

Sunce Winery

1839 Olivet Road
Santa Rosa, CA 95401
suncewinery.com

A meal unto itself, this bisque deserves its place as the main course. If crab season is in full swing, then dress up the bowl with crab legs or claws dangling over the side. Serve with a hefty hunk of fresh French bread slathered with unsalted butter. This dish is a perfect complement to a balmy fall evening when Russian River Valley Pinot Noir is flowing.

Ingredients:
  • 2 1/2 cups water
  • 2 1/2 tablespoons Better Than Bouillon Lobster Base
  • 8 tablespoons unsalted butter, plus more for serving
  • 1 cup diced onions
  • 1/2 cup minced carrots
  • 1/2 cup chopped asparagus
  • 4 to 5 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 tomato, chopped
  • 2 bay leaves
  • 1 cup heavy cream
  • 1/2 cup Sunce Pinot Noir
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar (optional)
  • 1/2 teaspoon cayenne pepper
  • 1/2 pinch salt (optional)
  • 1/2 pound crabmeat
  • 1 pinch minced fresh chives (optional)
  • Steamed asparagus spears for garnish (optional)
  • French bread for serving

Directions:

In a small saucepan over high heat, bring the water to a boil. Add the lobster base and stir until dissolved. Remove from the heat and let cool.

In a sauté pan over medium heat, melt  3 tablespoons of the butter. Add the onions, carrots and asparagus and cook, stirring occasionally, until soft. Set aside. 

In 4-quart saucepan over medium heat, melt the remaining 5 tablespoons butter. Add the flour and cook, whisking constantly, until the roux becomes light brown, about 5 minutes. Be careful not to burn. 

Slowly add the cooled lobster base, whisking constantly to prevent lumps, then whisk in the tomato paste. Add the onion mixture, tomato and bay leaves.  Cover and simmer for 30 minutes. Add the cream, wine, lemon juice, Worcestershire sauce, vinegar, cayenne pepper, salt and crabmeat and simmer for 5 to 10 minutes. Remove and discard the bay leaves.

Ladle the bisque into individual bowls  and garnish with chives and/or 2 crisscrossed steamed asparagus spears. Serve with fresh French bread generously slathered with unsalted butter and pour Sunce Estate Zora’s Pinot Noir alongside.