Creamy tomato bisque with lump crabmeat & chiffonade of fres

1 Servings

Ingredients

Quantity Ingredient
3 larges Fresh ripe tomatoes; chopped, (1-1/2 cups)
⅓ cup Extra virgin olive oil
1 small Onion; chopped, (1/3 cup)
1 teaspoon Minced; peeled garlic
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; or to taste
White pepper; to taste
8 ounces Fresh or canned lump crabmeat; (optional)
8 cups; 8 servings

Directions

Another recipe from Magnolia's.....a place well worth trying...

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.

Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998

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