Edit ModuleShow Tags

On the Menu: Soup’s On!

Katie’s chef and partner Scot Craig serves up Provel, Crab and Portobello Bisque for a crowd

Jeffery Johnston

Provel, Crab and Portobello Bisque

4 pounds lump crabmeat
3 cups shredded Provel cheese
     (can substitute Brie)
5 Portobello mushrooms cleaned
     and sliced
3 quarts heavy cream
1 gallon whole milk
1/4 cup crushed thyme
1/4 cup Creole spices (Scot’s
     secret blend, but you can
     substitute Tony Chachere’s)
A few dashes Tabasco®
2 Tablespoons seafood base
2 cups oyster water


In large (8- to 10-quart) pot make a light roux using a garlic butter base with flour. Roux should only take about 5 minutes to complete. Whisk in oyster water, seafood base, Creole spices, thyme, milk and cream until smooth. Slowly fold in cheese, crabmeat and mushrooms.

Let it cook over medium heat uncovered for 20 minutes.

It will be ready to serve, but note that it will taste best if prepared 24 hours prior to serving, so that it can sit overnight.

Serves 50.

Katie’s Restaurant & Bar
3701 Iberville St. | 488-6582
KatiesInMidCity.com

You Might Also Like

Raising the Bar

Where food and drink are evenly matched

News From the Kitchens

Bakery Bar, Trinity & Café Henri

News From the Kitchens

Rocksy’s, Fogo & Bayou Wine

Brew To Do

Better beers on tap as laws begin to bend

Unconventionally Good

Places within places

Add your comment:
Edit ModuleShow Tags

Latest Posts

Marriage and Mimosas

Make your Big Day a brunch time affair

St. Louis Bound

What we’re planning to do in the Gateway City

Location Spotlight: The Pontchartrain Hotel

The Times Are Changing

EatWith and a Thai Popup

Book Knowledge, Part Two

‘Bon Vivant’ Summer Reading Roundup friends and family edition
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags