Lump crabmeat and artichoke bisque

1 Servings

Ingredients

QuantityIngredient
4tablespoonsButter
4tablespoonsFlour
2cansArtichoke hearts; chop,reserve liquid
cupRich seafood stock
1cupHeavy cream
1cupMilk
1poundsLump crabmeat
Fresh basil
1teaspoonSeasoned salt
1dashWhite pepper
1dashHot sauce
1Red bell pepper
2tablespoonsOlive oil

Directions

BISQUE

SAUCE

1. In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.

2. Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil.

3. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.

Sauce:

1. Take the pepper and place on charcoal grill or under oven broiler. When skin is charred, place in a paper bag for approximately 10 minutes.

2. Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.

3. Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look.

Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@...> on Jan 04, 1998