Bisque A La Crab
31 Mar 2010
|Diagonally sliced celery||125 Milliliter|
|Chervil||1 Milliliter, crushed (1/4 Teaspoon)|
|Butter/Margarine||30 Milliliter (2 Tablespoons)|
|Condensed cheddar cheese soup||1 Can (10 oz) (284 Milliliter)|
|Condensed cream of chicken soup||1 Can (10 oz) (284 Milliliter)|
|Milk||180 Milliliter (1 1/2 Soup Can)|
|Crab||14 Ounce, thawed and drained (2 Packages, 200 Gram / 7 Ounces Each)|
|Sliced water chestnuts||75 Milliliter|
In saucepan, cook celery with chervil in butter until tender.
Stir in remaining ingredients; heat, stir occasionally.
Lobster: Substitute 375 Ml cubed cooked lobster for crab.
Bisque A La Crab Recipe