Winter squash crab bisque

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Peanut oil
½ medium Yellow onion; peeled and chopped
Salt and pepper
5 smalls New potatoes, white rose; peeled and cubed
1 medium Carrot; split and chopped
3 cups Yellow squash such as banana or butternut; peel core cube
2 cups Low sodium vegetable broth; home made preferred
1 cup Low sodium chicken broth
2 Bay leaves
¼ teaspoon Dried thyme
½ teaspoon Fennel seed; crushed
¼ teaspoon Marjoram
1 pinch Curry powder; mild
1 pinch Sugar
1 pinch Cinnamon
½ teaspoon Chicken bouillon; granules
½ cup Nonfat dry milk powder
1 tablespoon Hoisin sauce; or less to taste
4 ounces Crab surimi seafood chunks; finely flaked
4 Sprigs fresh cilantro; snipped
4 tablespoons Asiago Cheese; optional

Directions

FINISHING TOUCHES

Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7⅘ with)

* Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often.

* Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree.

* Puree about ½ of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro.

VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes.

Let cool. Strain. Freeze in 1 or 2 cup containers.

Recipe By : Pat Hanneman (Nov 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH <phannema@...>

NOTES : Transfer chunks and some broth to the tall container that comes with the immersion blender and puree.

Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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