Crawfish and Mascarpone Bisque
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Sometimes you have to wonder how you went so long without realizing that two particular things made a great combo. For instance, how long did people go before they realized peanut butter and jelly went well together? On this particular day, I discovered how well crawfish and mascarpone cheese went together. It should have been obvious. Both are super delicious and what better way to put them together than bisque!?
I used some leftover crawfish from our family crawfish boil. If you want to try to boil your own crawfish, check out our post here. You can also use whatever crawfish you find at your local store.
I love soup and could eat it every day. For another great combination, try this bisque with my Pork Belly Debris Grilled Cheese.
Ingredients
- 4 tablespoons of butter
- 1 medium onion diced
- 1 stalk of celery diced
- 1 jalapeño diced
- 5 cloves of garlic diced
- 3 tablespoons of flour
- 3 cups of chicken stock
- 1 pound of crawfish tails divided
- 1 cup of heavy cream
- 1 8 ounce container of mascarpone
- 1 tablespoon of cream cheese
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of Cayenne pepper
- 1/2 teaspoon of Thyme
Instructions
Melt butter in a large pot on medium heat. Add onion, celery, and jalapeño. Cook for about five minutes until soft.
Add garlic and cook for another two minutes or so until garlic is fragrant.
Add flour and cook roux for five minutes stirring constantly.
Add stock, whisking in well. Bring to a simmer and add about 1/3 of the crawfish and seasonings.
Cover and let soup simmer for 20 minutes.
Using an immersion blender, blend soup well. Strain soup and discard solids.
Return soup to simmer and add remaining crawfish.
Add heavy cream, mascarpone, and cream cheese a little at a time stirring until melted.
When all the cheese is incorporated taste, and adjust seasonings if needed.
Make this a full meal by pairing it with my Pork Belly Debris Grilled Cheese.
