Creamy tomato bisque with lump crabmeat & chiffonade of fres
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Fresh ripe tomatoes; chopped, (1-1/2 cups) |
| ⅓ | cup | Extra virgin olive oil |
| 1 | small | Onion; chopped, (1/3 cup) |
| 1 | teaspoon | Minced; peeled garlic |
| 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; or to taste |
| White pepper; to taste | ||
| 8 | ounces | Fresh or canned lump crabmeat; (optional) |
| 8 | cups; 8 servings | |
Directions
Another recipe from Magnolia's.....a place well worth trying...
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.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998