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

Very Vegan

Embracing the “diet of the depraved”

Breakfast Binge

Pancakes, crêpes and waffles

Neighborhood Funkiness

The Appetite Repair Shop, CellarDoor and The Franklin

DINING GUIDE

Food for Football Season

Add your comment:

Latest Posts

Second Grade Stress

It's starting to get real, y’all.

A Second Look at CellarDoor

Table for one

Planning quality me-time to relax, rejuvenate and have fun.

A Contemplation on Celebration

Just about every day has a designated cause or product.

POLS IN PRISON

NAGIN WAS THE LATEST; RICHARD LECHE WAS THE FIRST