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

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