Lactose Free Crab Bisque

Total time50 min

Prep time15 min

Cook time35 min

5.0

(17)

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Ingredients

4 servings

For the bisque

2 tbsp garlic-infused oil
1 tbsp unsalted butter
6 scallions, green tops only, thinly sliced (about ¾ cup)
2 stalks celery, finely diced
1 medium carrot, finely diced
½ tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp gluten free flour
½ cup dry white wine
3 cups chicken broth
1 can (14 oz) diced tomatoes, drained
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.
1 lb lump crab meat, picked over for shells
1 tsp fresh lemon juice
salt and pepper, to taste

For serving

2 tbsp scallion greens, thinly sliced (optional)
1 tbsp fresh chives, chopped (optional)

Instructions

1
Heat the garlic-infused oil and butter in a large saucepan or Dutch oven over medium heat until the butter is melted and the mixture shimmers.
2
Add the scallion greens, celery, and carrot and cook, stirring occasionally, until softened and the celery is translucent, about 6–8 minutes.

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