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

And the Openings Continue

Basic Training

An explosion in business catering to vegan and raw diets

Uptown Turf ‘n’ Surf

New and newly revised

3 New Restaurants to Try

Enjoy some February fare at these new places.

January Restaurant Musings

New year, new restaurants

Reader Comments:
Jan 10, 2012 12:36 pm
 Posted by  Hungry4Good

I love Katie's to death, but not a personal fan of processed Provel cheese, American cheese's white cousin. It works excellently as a "glue" to hold everything together in their po-boys, however. The "substitution" of brie in the recipe above is most definitely a wonderful improvement! Maybe they offer cheeses other than Provel in their dishes -- I never asked them but will!

Add your comment:

Latest Posts

An Ambitious Opening

Square Root, which aims to be a dining destination, is finally set to open.

10 Things to Do In New Orleans This Weekend

Our top picks for things to do in New Orleans this weekend.

Cool Ideas

A refreshing beverage, beer for a good cause, and CoolBrew's 25th birthday

Banh Mis and Mosaics

Celebrating a birthday and a community

Upper Nine Doughnut Company: Making New Traditions

An interview with Glenn Haggerty, co-owner of Upper Nine Doughnut Company