Creamy tomato bisque with lump crabmeat & b

8 Servings

Ingredients

Quantity Ingredient

Directions

3 lg ripe tomatoes -- chopped

: (1-½ cups)

⅓ c extra virgin olive oil

1 sm onion -- chopped (⅓ cup) 1 ts minced garlic

½ c all-purpose flour

3 c chicken broth

¾ c fresh basil -- chiffonade : cut

4 c tomato sauce

2 c tomato juice

1 c half and half -- or

: whipping cream

1 TB sugar

½ ts salt -- to taste

: White pepper -- to taste 8 oz 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 andcoarsely 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 Recipe By : Cooks Tip, Charleston.net From: Path Date: Mon, 30 Sep 1996 12:38:18 ~0700 (

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