Creamy tomato bisque with lump crabmeat
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Fresh ripe tomatoes(1-1/2 cups), chopped |
| ⅓ | cup | Extra virgin olive oil |
| 1 | small | Onion (1/3 cup), chopped |
| 1 | teaspoon | Peeled garlic, minced |
| ½ | cup | All-purpose flour |
| 3 | cups | Chicken broth or double strength chicken broth |
| ¾ | cup | Fresh basil, loosely packed, cut into thin strips, divided |
| 4 | cups | Tomato sauce |
| 2 | cups | Tomato juice |
| 1 | cup | Half and half or whipping cream |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt, to taste |
| White pepper, to taste | ||
| 8 | ounces | Fresh or canned lump crabmeat, optional |
Directions
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 ½ 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@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@... (Shermeyer-Gail) on Apr 05, 1997