Free Recipe Creamy Tomato Bisque with Lump Crabmeat
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Creamy Tomato Bisque with Lump Crabmeat Recipe
3 lg Fresh ripe tomatoes(1-1/2
-cups), chopped
1/3 c Extra virgin olive oil
1 sm Onion (1/3 cup), chopped
1 ts Peeled garlic, minced
1/2 c All-purpose flour
3 c Chicken broth or double
-strength chicken broth
3/4 c Fresh basil, loosely packed,
-cut into thin strips,
-divided
4 c Tomato sauce
2 c Tomato juice
1 c Half and half or whipping
-cream
1 tb Sugar
1/2 ts Salt, to taste
White pepper, to taste
8 oz Fresh or canned lump
-crabmeat, optional
Creamy Tomato Bisque with Lump Crabmeat Preparation
Core and cut x in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings Source: Magnolias Uptown Down South – Charleston, SC Original Title: Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of Fresh Basil Downloaded from , Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@netrax.net (Shermeyer-Gail) on Apr 05, 1997
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