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Begin by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of your bisque, contributing to its rich flavor.
2. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
3. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the flour and vegetable mixture for 2-3 minutes, stirring constantly, until the flour is lightly browned. This step thickens the bisque and adds a nutty flavor.
4. Add the Sherry and Stock:
Slowly pour in the sherry, stirring to deglaze the pot and lift any browned bits from the bottom. Allow the sherry to simmer for 2-3 minutes until slightly reduced.
Gradually add the seafood stock or chicken broth, stirring continuously to ensure a smooth consistency. Add the bay leaf and Old Bay seasoning, then bring the mixture to a gentle simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
5. Blend the Bisque:
Remove the bay leaf and carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot to blend the bisque until smooth and creamy. Return the blended soup to the pot.
6. Add the Seafood and Cream:
Stir in the heavy cream and bring the bisque to a gentle simmer over low heat. Add the shrimp and cook for 3-5 minutes, until they are pink and opaque.
Gently fold in the lump crab meat, being careful not to break up the crab too much. Allow the bisque to heat through for an additional 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve and Garnish:
Ladle the hot bisque into bowls and garnish with freshly chopped parsley. For an extra touch, you can also add a sprinkle of additional Old Bay seasoning or a drizzle of extra cream.
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