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Creamy Tomato Bisque with Lump Crabmeat and Basil
Recipe By : Cooks Tip, Charleston.net
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
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3 large ripe tomatoes -- chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion -- chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup fresh basil -- chiffonade cut
4 cups tomato sauce
2 cups tomato juice
1 cup half and half -- or
whipping cream
1 tablespoon sugar
1/2 teaspoon salt -- to taste
White pepper -- to taste
8 ounces lump crabmeat
Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin
strips.
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
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