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Tomato Bisque with Peekytoe Crab and Black Truffle Oil

With all the snow falling around us (finally, right?) one can only think of warm food and drink that encompasses your whole being and makes the chill wane. One of my favorite winter meals is soup. Some people may ppfft! (that’s a sound; you know the one you make just before you guffaw at the mere mention of something you feel beneath you) at the thought of soup for dinner, but to me nothing feels as good as a hearty soup with crisp bread and a great glass of something. I know I usually write about wine, but here I thought I would share a recipe to go along with it, something warm and cozy for the recent weather.

Tomato Bisque with Peekytoe Crab and Black Truffle Oil

1 medium yellow onion, chopped
2 garlic cloves, minced
1 shallot, minced
1 large can of diced tomatoes (or 6 cups fresh chopped tomatoes, but let’s face it, we are in Maine, in winter!)
2 Tablespoons balsamic vinegar
1 Tablespoon fresh chopped dill
1 Tablespoon fresh chopped flat parsley
6 cups vegetable broth
1 cup heavy cream
½ cup crème fraiche or sour cream
8 ounces Peekytoe crabmeat (picked and cooked, available at Browne Trading Market)
Sea salt
Fresh cracked black pepper
Extra virgin olive oil
Black Truffle Oil

In a soup pot, add about 2-3 Tablespoons EVOO, on medium heat sauté the onions, garlic and shallots and cook until just translucent. Add tomatoes and balsamic vinegar. Let stew for about 20 minutes on low. Add vegetable broth and heavy cream and simmer for 45 minutes.

In a separate bowl, prepare Peekytoe Crab. Add sea salt, fresh cracked pepper, and half of the fresh herbs and gently stir. Set aside in fridge until just before serving. To finish the soup, take a potato masher and mash the chunks of tomatoes and onions (if you have an immersion blender, this is a great tool to use for bisques!) don’t be too crazy about chunks. Finish with crème fraiche, fresh herbs and salt and pepper to taste and stir.

To serve:

Ladle about 6-8 ounces of soup into bowl, spoon a couple Tablespoons of the Peekytoe Crab on top. Drizzle with Black Truffle Oil just before serving.

Serves about 4- 6 people.

Some great matches for beverages:

Gruner Veltliner from Austria, Albarino from Spain, Gewurtzraminer from Alsace, and a great new product from Maine Beer Company, the Spring Peeper Ale (nice and hoppy with a slight sweetness and blonde ale-like body).

Cold River Vodka on the rocks wouldn’t hurt either…oh the possibilities are endless, just like these cold winter nights.

Jen Flock is a Certified Sommelier, Cook, MF&L columnist and blogger, mother, and is always thirsty.

DVR alert: Hugo’s Rob Evans on Martha Stewart Show
Chai Tea


  • 01/22/2010 at 12:45 AM
    Melanie Hyatt

    Oh my goodness does this look amazing?!!???!!!! Can’t wait to try. This recipe incorporates some of my favorite flavors. Thanks, Jen.

  • 01/22/2010 at 2:36 AM

    What a great recipe! Thanks so much!