Add the olive oil, garlic, and onion to your pan, and let everything
cook until tender.
In a separate pan, combine the butter and flour for a starter roux.
Add the stock and stir until you have a smooth broth.
Next, add the garlic and onion to the broth. With an immersion
blender, puree this mixture until you have a smooth texture. If you
prefer a more chunky bisque, just leave the broth mixture as it is.
Add the crab and wine and let everything fuse together for a few
minutes.
Add the cream to the mixture and cook for a couple of minutes.
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