Low Sodium Crab Bisque with Fennel & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Crab Bisque with Fennel & Ginger

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Ingredients

4 servings

For the bisque

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 medium fennel bulb, trimmed and thinly sliced (fronds reserved for garnish)
2 medium leeks, white and light-green parts only, thinly sliced and rinsed
2 medium carrots, peeled and diced
1 tbsp fresh ginger, peeled and finely grated
3 tbsp all-purpose flour
3 cups low-sodium seafood stock broth or low-sodium chicken broth
1 cup heavy cream
½ tsp sweet paprika
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
12 oz lump crab meat, picked over for shells

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
reserved fennel fronds, roughly torn (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the fennel, leeks, and carrots and cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
2
Stir in the grated ginger and cook until fragrant, about 1 minute.

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