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Instructions:
Step 1: Sauté the Vegetables
In a large pot, melt the unsalted butter over medium heat. Once melted, add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Add the minced garlic to the pot and sauté for another minute, until fragrant.
Step 2: Make the Roux
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2-3 minutes, allowing the flour to cook and form a roux. This will help thicken the bisque later on.
Step 3: Add the Liquids
Pour in the dry sherry and stir, allowing it to cook for 1-2 minutes to reduce slightly and bring out the flavor.
Add the seafood stock (or chicken broth) and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld together.
Step 4: Add the Cream and Seasoning
Stir in the heavy cream, Old Bay seasoning, and bay leaf. Let the bisque simmer for another 5 minutes, stirring occasionally.
Season with salt and pepper to taste. Remove the bay leaf and discard.
Step 5: Add the Crab and Shrimp
Add the shrimp and crab meat to the bisque, and cook for 5-7 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the seafood.
Step 6: Blend the Bisque (Optional)
For a smoother bisque, you can use an immersion blender to blend the soup until smooth. If you prefer a chunkier bisque, skip this step.
Step 7: Serve
Ladle the bisque into bowls and garnish with fresh parsley or additional Old Bay seasoning if desired.
Serve hot, with a side of crusty bread or crackers for dipping.
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