Seafood Bisque (Print Version)

# Ingredients:

01 - 1/4 cup unsalted butter.
02 - 1/4 cup all-purpose flour.
03 - 1 small onion, finely chopped.
04 - 2 cloves garlic, minced.
05 - 4 cups seafood or chicken broth.
06 - 1 cup heavy cream.
07 - 1/2 pound lump crabmeat.
08 - 1/2 pound medium shrimp, peeled and deveined.
09 - Salt and pepper to taste.
10 - Fresh parsley for garnish.

# Instructions:

01 - Melt butter over medium heat. Cook onion and garlic until soft, 3-4 minutes.
02 - Stir flour into butter mixture, cook 2-3 minutes until golden and fragrant.
03 - Gradually whisk in broth to prevent lumps. Simmer 5-7 minutes until thickened.
04 - Stir in heavy cream and simmer 5 minutes more.
05 - Add crab and shrimp, simmer until shrimp turn pink, 3-4 minutes.
06 - Season with salt and pepper. Optionally blend for smoother texture. Garnish with parsley.

# Notes:

01 - Use fresh seafood when possible for best flavor.
02 - Roux should be golden brown to avoid raw flour taste.
03 - Can add sherry or wine for deeper flavor.

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