|This bisque, I must say, is one of my most |
favorite creations to date...
Prep: 5 Mins.
Cook: 15 Mins.
2 avocados, roughly chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon of unsalted butter
1 tablespoon light olive oil
1/2 small Spanish (yellow) onion, finely chopped
1 garlic clove, minced
1 heaping tablespoon of all-purpose flour
2 cups low-sodium chicken stock
1/2 cup of heavy cream
1 cup freshly cooked lump dungeness crab (or quality canned lump crab, drained)
¼ cup freshly grated parmesan cheese
1 tablespoon fresh parsley, chopped
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 fresh baguette, sliced
1 garlic clove, halved
Mash together avocados and lime juice in a medium bowl, and set aside.
Preheat oven to 375 degrees. Place slices of bread on a baking sheet, and set aside.
Saute chopped onion in butter and light olive oil in a heavy-bottom saucepan over medium heat, until translucent. Add garlic, and continue sautéing 30 seconds more. Add all-purpose flour and stir for 1 minute to cook out raw flour flavor. Add chicken stock while whisking until smooth, and bring to a boil just to thicken. Reduce heat to low to simmer; add avocado mixture to liquid and cook low and slow for 5 minutes. Add cream, crab, parmesan, parsley, including kosher salt and cayenne pepper, then simmer for 3 minutes more (do not boil).
Meanwhile, bake bread slices for 3 to 5 minutes, just until lightly golden and crispy. Remove from oven, and while hot rub with a raw garlic clove that has been cut in half, and set aside. Toss used garlic.
When crab and avocado bisque is done, ladle into bowls, and serve with toasted garlic bread slices. ~ Enjoy!