Heat olive oil in a pan over medium heat.
Add onions to oil.
Add garlic to onions. Stir well and cook until onions are tender.
In a separate pan, melt butter over medium heat.
Add flour to butter.
Mix well to create a roux for the soup.
Add chicken stock to the roux.
Continue stirring until smooth. This will make a chunky bisque. If you want a smoother bisque, you can add this and the onion mixture to an immersion blender before adding crabmeat.
Time for wine! If you have a cool sister like me, you will have a bottle left over from your 40th birthday. If you want a non-alcoholic bisque, substitute water or chicken stock for the wine.
Add wine. Stir well.
Get your crabmeat. Feel free to use a 6 oz. can of crabmeat as a substitution (that's what I did!)
Add onion mixture.
Stir well for a few minutes to thicken.
Stir well and simmer for 2-3 minutes.
Add green onions and basil if desired. Serve and enjoy!
- 0.0lb Crabmeat, chopped
- 2.0Tbsp Olive oil
- 0.0 Onion, chopped
- 1.0tsp Garlic, chopped
- 3.0Tbsp Butter
- 2.0Tbsp Flour
- 1.0c Chicken stock
- 0.0c White wine
- 1.0c Heavy cream
- Green onions, chopped (optional)
- Basil (optional)