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Crab Bisque

southern.chef's picture
Ingredients
  Chopped mushrooms 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Chopped celery 2 Tablespoon
  Chopped carrot 2 Tablespoon
  Butter 3 Tablespoon, melted
  Canned chicken broth 14 1⁄2 Ounce, undiluted (1 Can)
  Salt 1⁄8 Teaspoon
  Pepper red 1⁄8 Teaspoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Lump crabmeat 1⁄2 Pound
Directions

Saute mushrooms, onion, celery, and carrot in butter in a large saucepan over low heat 2 minutes or until tender.
Add chicken broth, salt, and red pepper; bring mixture to a boil, reduce heat, and simmer 10 minutes.
Pour vegetable mixture into container of an electric blender; process until smooth.
Combine vegetable puree, half and half, and wine in a saucepan.
Cook until thoroughly heated.
Put crab meat over soup and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Seafood

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