16ouncescrab meatchopped (you can substitute with imitation but I recommend real crab meat)
1pintheavy cream
Optional Roux (if you prefer a thicker bisque):
2Tablespoonsflour
2Tablespoonsbutterroom temperature
Instructions
In a large bowl, add all ingredients, except crab meat heavy cream. Stir together to mix.
In a blender, pour 1/3 of the soup mixture, and blend for about 5 seconds. Pour into a soup pot.
Add another 1/3 of soup to the blender, and blend for 3 seconds. Empty into the soup pot.
Pour remaining unblended soup into the blender. Give one or two short pulses, just barely blending the soup. (you want each 1/3 to blend less and less for a better consistency.)
Pour remaining soup into the pot. Add the crab meat.
Cook soup over low-medium heat for about 45 minutes, stirring occasionally.
After 45 minutes, stir in heavy cream.
Optional Roux (if you choose to omit, skip to last step):
Heat flour and butter in a small pan until mixed, and then add to bisque. Whisk together and let sit 1-2 minutes until soup thickens.