Public recipe with member extras
Camel Milk Crab Bisque
A rich, delicate crab bisque built with camel milk instead of heavy cream.
Seafood Mains · Elegant Dinner Parties · Special Occasion Soups
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 tbsp Tomato Paste
- 1/4 cup Dry Sherry
- 3 cups Seafood Stock
- 1 lb Lump Crab Meat
- 3/4 cup Camel Milk
- Fresh Chives, to finish
Method
Instructions
- Melt the butter and sauté the onion until soft, about 5 minutes.
- Stir in the tomato paste and cook 1 minute, then deglaze with the sherry.
- Add the stock and simmer 15 minutes.
- Purée until smooth, then fold in the crab meat gently.
- Remove from direct heat, stir in the camel milk, warm gently, and finish with chives.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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