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| Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil |
| 8-10 oz. servings |
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| Ingredients |
1/4 C + 1 t Extra Virgin Oilive Oil
1/2 C Chopped Yellow Onion
1 t Chopped Garlic
1/2 C Flour
3 C Chicken Broth
1 Chicken Bouillon Cube
4 C Homemade Tomato Sauce or 2 14 1/2 oz. Can of Tomato Juice
3/4 C Thinly Sliced Fresh Basil loosley packed
1 C Heavy Cream
1/2 t Salt
Dash of White Pepper
8 oz. Fresh Lump Crabmeat picked clean of all shell |
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| Method |
| Heat the olive oil over medium heat in a heavy-bottomed stockpot.
Add the chopped onion and garlic.
Sauté for 2 to 3 minutes, stirring until the onions are translucent.
Reduce the heat and make a roux by adding in the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes stirring constantantly.
Turn heat up to medium and add 1 1/2 cups of the chicken broth, stirring vigorously.
Keep stirring constantly until the broth begins to thicken and is smooth.
Gradually add the remaining 1 1/2 cups of chicken broth and the bouillon cube, stirring constantly until the broth re-thickens.
Reduce heat to low and simmer for 5 minutes to cook out the starchy flavor.
Add the tomato sauce, tomato juice, chopped tomatoes and 1/2 cup sliced basil.
Simmer for 10 minutes.
Skim off any foam that may collect on the top.
Add the heavy cream.
Bring to a simmer and skim again if necessary.
Taste and add the salt and pepper if desired.
When ready to serve, warm the soup bowls.
Divide the hot soup mixture between the eight bowls.
Garnish by sprinkling the crabmeat and the remaining 1/4 cup basil over the soup.
Serve at once. |
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