Lump crabmeat and artichoke bisque

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
4 tablespoons Flour
2 cans Artichoke hearts; chop,reserve liquid
1½ cup Rich seafood stock
1 cup Heavy cream
1 cup Milk
1 pounds Lump crabmeat
Fresh basil
1 teaspoon Seasoned salt
1 dash White pepper
1 dash Hot sauce
1 Red bell pepper
2 tablespoons Olive oil

Directions

BISQUE

SAUCE

1. In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.

2. Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil.

3. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.

Sauce:

1. Take the pepper and place on charcoal grill or under oven broiler. When skin is charred, place in a paper bag for approximately 10 minutes.

2. Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.

3. Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look.

Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@...> on Jan 04, 1998

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