Sunday, January 15, 2006

Tomat-Basil Crab Bisque

This tomato-basil crab bisque is quite tasty and satisfying. You can serve it as a first course if you're having a fancy dinner party, or you can have it as a hearty lunch. Make sure you have plenty of French crusty bread to go along with the bisque. This recipe is from epicurious.com.

INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 10 ounces fresh crabmeat, if available. Canned crab meat can be substituted.
  • 1 tomato, seeded, chopped (about 1/2 cup)
  • 1/3 cup plus 3 tablespoons chopped fresh basil
  • 2 garlic cloves, minced
  • 1/2 cup all purpose flour
  • 1 1/2 cups clam-tomato juice (such as Clamato)
  • 1 cup whipping cream
  • 1/4 cup ketchup
  • 1/4 cup bottled clam juice
  • 2 teaspoons Old Bay seasoning
  • 1/4 teaspoon hot pepper sauce
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice

Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 5 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.

Puree soup in batches in blender until smooth. Return soup to pot. Stir in 3/4 cup water and lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among 6 bowls. Sprinkle with remaining crab and 3 tablespoons basil and serve.

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