Dairy Free Crab Bisque with Fennel & Ginger

Total time1 hr

Prep time20 min

Cook time40 min

Dairy Free Crab Bisque with Fennel & Ginger

Sweet fennel, leeks, and carrots build the aromatic base of this bisque, softened low and slow until they turn silky, then brightened with a good hit of fresh grated ginger. The vegetables get blended into a velvety, deeply flavorful puree that carries all that gentle sweetness and warmth, and the seafood stock keeps things rich without feeling heavy. Lump crab folds in at the very end, just warmed through so it stays tender and sweet rather than rubbery. A sprinkle of paprika adds a gentle earthy depth, while fresh parsley and torn fennel fronds on top bring a final pop of color and brightness. It's an elegant, spoon-coating bowl of soup that comes together in one pot, and it's a great option for a dairy free table. Serve it as a starter or make it the whole meal with something crusty on the side.

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Ingredients

4 servings

For the bisque

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp sweet paprika
½ tsp salt, plus more to taste
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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