Jersey Royal Potato and Jersey Crab Bisque

A creamy and rich bisque showcasing the unique flavor of Jersey Royal potatoes and sweet Jersey crab, enhanced with local Jersey cream and aromatic herbs. A true taste of the island.

Prep Time

20 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.06/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Washed and roughly chopped)

£2.50

200gFresh Jersey Crab Meat(Cooked and picked, white and brown meat separated)

£10.00

200mlJersey Double Cream

£2.20

50gJersey Butter

£1.20

1mediumOnion(Finely chopped)

£0.30

1Celery Stalk(Finely chopped)

£0.20

1smallLeek(White and light green parts only, finely chopped and well washed)

£0.70

2clovesGarlic(Minced)

£0.10

4sprigsFresh Thyme

£0.60

1Bay Leaf

£0.10

750mlVegetable Stock(Good quality)

£0.60

100mlDry White Wine(Optional, but adds depth of flavor)

£0.80

1tablespoonLemon Juice(Freshly squeezed)

£0.15

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.05

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

2tablespoonsChives(Chopped, for garnish)

£0.40

Total Cost

£20.25

£5.06 per serving

Instructions

1.
Melt the Jersey butter in a large pot over medium heat. Add the onion, celery, and leek and cook until softened but not browned, about 5-7 minutes.
2.
Add the garlic and cook for another minute until fragrant.
3.
Add the chopped Jersey Royal potatoes, thyme sprigs, and bay leaf. Stir to combine.
4.
If using, pour in the dry white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pot.
5.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.
6.
Remove the thyme sprigs and bay leaf.
7.
Using a blender or immersion blender, carefully blend the soup until smooth. Be cautious when blending hot liquids.
8.
Strain the soup through a fine-mesh sieve into a clean pot to remove any remaining potato skins or fibers, ensuring a silky smooth texture. This step is optional, but recommended.
9.
Gently heat the bisque over low heat. Stir in the Jersey double cream and lemon juice. Season with salt and pepper to taste. Be careful not to boil after adding the cream.
10.
Stir in most of the white crab meat, reserving some for garnish. Heat through gently.
11.
Serve the bisque hot, garnished with the reserved crab meat, chopped parsley, and chives.

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My Notes

Nutrition Information

Nutrition per serving (425g)

625 kcal / 2615 kJ

Carbs

30g

12% of RDA

Fat

47g

67% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For an extra touch of richness, swirl a small amount of Jersey cream on top of each serving before garnishing.

If you don't have fresh Jersey crab, you can use good quality tinned crab meat, but the flavor will be slightly different.

The bisque can be made a day ahead and reheated gently before serving. Add the crab meat just before serving to prevent it from becoming rubbery.

A dash of Jersey Sea Salt can further enhance the flavor of the crab.

For a more intense crab flavor, consider using the crab shells to make a quick crab stock. Simmer the shells in water with aromatics for about 30 minutes, then strain and use in place of some of the vegetable stock.