Yam, Thyme and Lump Crab Bisque

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Recipe Courtesy of Chef John Folse

Yam, Thyme and Lump Crab Bisque

PREP TIME: 1 1/2 Hours SERVES: 6 - 8

COMMENT:

There is much controversy over the origin of yams and the route taken to get here in bayou country. Some say they were brought over by the Africans. Others debate that the Conquistadors brought them up the Mississippi Valley from South America. Whatever their origin, thank God they made it here to Cajun Country!

INGREDIENTS:

2 cups yams, cooked and mashed

1 tsp fresh thyme leaves

1 pound jumbo lump crabmeat

1/4 cup butter

1 tbsp minced garlic

1/2 cup onions, minced

1/2 cup red bell pepper, minced

1/2 cup claw crabmeat

1/2 cup flour

2 quarts reserved crab stock

1 bay leaf

1/4 tsp ground nutmeg

1 cup heavy whipping cream

salt and pepper to taste

METHOD:

Begin by creating a crab or shellfish stock by combining 2 pounds of crab, shrimp or crawfish shells available from your local seafood market with 2 quarts of cold water, 1 onion sliced, 1 carrot sliced, 2 cloves of garlic and 1 bay leaf. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Strain and reserve 2 quarts of the stock for the soup. If shells are unavailable you may simply use clam or chicken bouillon in its place. In a heavy-bottom saucepan, melt butter over medium-high heat. Add garlic, onions and bell pepper and sauté 3 - 5 minutes. Add claw crabmeat blending well into the vegetable mixture. Slowly sprinkle in flour while stirring constantly. Once the flour is well blended, add yams, blend well then add stock, 1 cup at a time, stirring to incorporate. Continue until all has been added. Bring to a rolling boil, reduce to simmer and add bay leaf and nutmeg and season to taste using salt and pepper. Simmer 15 minutes then add heavy whipping cream, fresh thyme and jumbo lump crabmeat. Adjust seasonings if necessary. Additional stock may be added to thin soup to your liking.

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