Seafood Bisque (Print Version)

# Ingredients:

01 - 1 small onion, diced finely.
02 - ¼ cup unsalted butter, softened.
03 - ½ pound medium shrimp, deveined and peeled.
04 - 2 garlic cloves, minced.
05 - ½ pound lump crabmeat, clean of shells.
06 - ¼ cup plain flour.
07 - Salt and pepper, as needed.
08 - 1 cup heavy cream, chilled.
09 - 4 cups chicken or seafood broth.
10 - A handful of fresh parsley for topping.

# Instructions:

01 - On medium heat, melt butter and toss in garlic and onion until they’re soft, about 3 minutes.
02 - Sprinkle flour onto the softened mix. Stir until it takes on a light golden color, roughly 2 minutes.
03 - Slowly pour in the broth while whisking non-stop. Let it gently bubble until it's thickened, about 6 minutes.
04 - Pour in the cream and give it a good stir. Let it heat through for 5 more minutes.
05 - Carefully fold in the shrimp and crab. Cook just until the shrimp turn pink, around 3 minutes.
06 - Add your salt and pepper. Blend it if you prefer it smoother, then sprinkle parsley on top to finish.

# Notes:

01 - Frozen seafood works too; just thaw first.
02 - Blend it partly if you like a silkier feel.
03 - A splash of wine or sherry makes it richer.

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