Traditional bisque is a rich cream soup.
(Serves 8)

RECIPE
10oz Crab meat…Seafood counter/Aisle 2
6 tbsp. Butter…Dairy
2 Carrots, peeled, & finely diced…Produce
½ C. Celery, finely diced…Produce
1 Yellow Onion, small, finely diced…Produce
2 Cloves Garlic, minced…Produce
3 oz. Tomato Paste…Aisle 3
¾ C. Dry white wine…Aisle 3
1 qt. Milk…Dairy
1 qt Fish stock …Aisle 3
¼ tsp. Cayenne…Aisle 3
2 tbsp. Paprika…Aisle 3
1 tbsp. Old Bay seasoning…Aisle 3
2 tbsp. Fresh thyme…Produce
1 C. Heavy cream…Dairy
4 tbsp Flour…Aisle 5

PREPARATION
1. Sautee Carrots, Onion, and Celery in 2 tablespoons of Butter. Cook until onions are translucent, and vegetables have softened, add in garlic. Cook for 1-2 more minutes. Add the tomato paste and cook for an additional 1-2 minutes. Add wine, and allow to come to a boil. Add the crab to the pot, along with the stock, boil. Pour in the milk and allow simmer for 15 minutes. Add in the seasonings.

2. Meanwhile, melt the remaining 4 tbsp. butter in a small saucepan over low heat. Whisk in the flour. Allow to cook for 4-5 minutes on low heat. Slowly stir in 1 cup of the liquid from step 1. Now Whisk the contents into the bisque and stir until thickened. Whisk in the cream and season with salt and pepper to taste.