Grass Fed Girl

Creamy Paleo Crab Bisque Soup Recipe

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 Creamy Paleo Crab Bisque Soup Recipe –

I made this Creamy Paleo Crab Bisque Soup Recipe for my husband becasue he loves creamy soup and seafood. We use dungeoness crab when it is in season here in San Francisco during the winter. But when it isn’t you can buy canned at Trader Joes in the refrigerated section.

Creamy Paleo Crab Bisque Soup Recipe

Ingredients:

1 Tbsp Grass Fed Organic Butter or ghee
2 garlic cloves minced
2 stalks of celery, minced
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream(carrageenan free)/ or BPA free Native Forest Organic Classic Coconut Milk
Real Salt Sea Salt  and freshly ground pepper to taste
3⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (about 2 cups)
1 medium baked sweet potato skinned, cut in small chunks
1 lemon juiced
1 tsp nutmeg
1/2 tsp of cayenne (optional)
1 tsp paprika
3 Tbsp minced flat-leaf parsley for garnish at the end

Directions:

In a large soup pot over medium heat, melt the butter. Add the shallots, celery and garlic.
Sauté until translucent, 2 to 3 minutes. Add the stock and cream, then season with the nutmeg, paprika and cayenne.
Add sweet potato and bring to a simmer.
Reduce the heat to low and stir in the crabmeat.
Cook until heated through, about 5 minutes. Stir in the lemon juice and heat for 2 to 3 minutes.
Taste and adjust the seasonings.
Use an Cuisinart Immersion Hand Blender and puree for a few seconds to desired consistency.
Ladle this creamy paleo crab bisque soup recipe into warmed shallow bowls and garnish with parsley.
Serves 4
Paleo crab bisque


 

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