Learning Something New..... Bisque

Every now and again, I like to cook something that sounds a little extra ordinary. This will give you an idea of how truly uneducated I am in the kitchen, "Bisque" sounded exotic to me - to be honest it still does, a little. At the end of each month I pick 3-4 recipe books (well I used to, I haven't done this for awhile, but I'm going to start again soon) then I choose up to 20 new recipes, then I make my shopping list accordingly. The method, procedure and cooking instructions are less important at this stage, because I am pretty certain that any kitchen equipment I may need to make it, I'll either have or can just about manage without. This makes me at times a little non the wiser to what I am cooking through out the month - I live on the edge you see? A daily tight rope walk, without the safety net, ooooh the excitement and adventure. Ok so perhaps my tight rope walk analogy was a little dramatic, sarcastic even, but I do consider my "kitchen antics" as a bit of an adventure. So bisque, I had to google, what was this strange and exotic dish, I was about to cook? It's a thick French soup, so soup... Woo wee! It's nice though and I can honestly say that I have dabbled with some more French cuisine now that is "kinda cool."

Crab Bisque

2 tbsp Butter

1 large grated potato

1 grated carrot

1 small finely diced onion

40gm can of dressed crab

3 tbsp plain/all purpose flour

900ml stock

1 tbsp brandy

150ml milk

150ml single cream

170gm can of crab

2 tbsp chopped fresh parsley

1. Over a medium heat, melt the butter in a large saucepan.

2. Add the potato, carrot and onion. Give it a good stir, turn down the heat, cover with a lid and gently cook for a couple of minutes, until softened.

3. Add the dressed crab and the flour to the saucepan, cook for a further minute, continuously stirring.

4. Remove from the heat, add the stock a little bit at a time, whilst stirring.

5. Return to a high heat and continuosly stir until boiling, turn down the heat and simmer for 10 minutes, stirring every now and again.

6. Add the brandy, milk, cream and remaining crab meat, heat through, taste for seasoning. Serve with a sprinkling of parsley on top.