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Creamy Tomato Bisque With Lump Crabmeat & Basil
Recipe By : Sargento, May 1998
Serving Size : 8 Preparation Time :0:30
Categories : Soups Fish-Shells
Brandnames
Amount Measure Ingredient -- Preparation Method
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3 large fresh ripe tomatoes
cut into 1+1/2-cups chopped
1/3 cup extra virgin olive oil
1 small onion
cut into 1/3-cup chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
OR double strength chicken broth
3/4 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
1/2 teaspoon salt -- or to taste
white pepper -- to taste
8 ounces lump crabmeat -- fresh or canned
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.
[makes 8 cups; 8 servings]
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Notes: Title in full: Creamy Tomato Bisque with Lump Crabmeat & Chiffonade
of Fresh Basil VARIATION: omit the crab.
kitpath 9/1/98
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