Follow these steps for perfect results
cream of asparagus soup
canned
cream of mushroom soup
canned
milk
half-and-half
crab meat
picked free of shells
dry sherry
In a heavy saucepan, combine cream of asparagus soup, cream of mushroom soup, milk, half-and-half, and crab meat.
Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching.
Once boiling, reduce the heat to low.
Simmer for 5 minutes, allowing the flavors to meld.
Stir in the dry sherry just before serving.
Serve hot with your favorite crackers.
Expert advice for the best results
Garnish with a swirl of cream or a sprinkle of paprika.
Add a pinch of cayenne pepper for a touch of spice.
For a smoother bisque, blend with an immersion blender before serving.
Everything you need to know before you start
10 mins
Can be made 1-2 days ahead and reheated.
Serve in a warmed bowl, garnished with a sprig of parsley and a drizzle of cream.
Serve as an appetizer or a light meal.
Pair with crusty bread or crackers.
Add a side salad for a complete meal.
The acidity complements the richness of the bisque.
Discover the story behind this recipe
Popular in seafood-rich regions.
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