Crab and Corn Bisque with French Gougères

This rich, velvety soup pairs beautifully with the light, hollow, and sharp cheddar-infused pastry puffs.

Ingredients

Bisque

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 1 rib celery, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons flour

• 1 cup light beer (lager or pilsner)

• 2 cups seafood or shrimp stock

• 1 cup heavy cream

• 1 cup corn kernels

• 8oz lump crab meat, picked over for shells

• ½ teaspoon Old Bay seasoning

• ¼ teaspoon cayenne

• Salt and black pepper to taste

French Gougères

• ½ cup water

• ½ cup milk

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• 1 cup grated sharp cheddar or Gruyère

• Pinch of salt and black pepper

Garnish

• Old Bay seasoning for dusting

• Fresh ground black pepper

• Chopped scallions

Preparation

Bisque

1. Melt butter and oil in a heavy saucepan over medium heat.

2. Add onion, celery, and garlic; sauté until soft but not browned.

3. Stir in flour to make a light roux; cook for 1 minute.

4. Whisk in beer slowly, then stock, until smooth.

5. Simmer 10 minutes to thicken slightly.

6. Add cream, corn, Old Bay, and cayenne; simmer 10 minutes more.

7. Fold in crab meat gently and season to taste.

8. Reduce heat to warm.

French Gougères

1. Preheat oven to 400 °F (200 °C).

2. In a saucepan, combine water, milk, and butter; bring to a boil.

3. Add flour all at once; stir vigorously until the mixture forms a ball and pulls from the pan.

4. Cool for 2 minutes, then beat in eggs one at a time until smooth and glossy.

5. Fold in cheese, salt, and pepper.

6. Spoon small mounds onto a parchment-lined sheet.

7. Bake 20-25 minutes until puffed and deep golden. Cool slightly.

Serve

1. Ladle bisque into warm bowls.

2. Dust lightly with Old Bay and black pepper.

3. Sprinkle with chopped scallions for freshness and color.

4. Serve with French Gougères

Keywords: Main Soup Seafood