You are here: Recipes It > Recipes > Chicken

 Advertisements

Creamy Tomato Bisque with Lump Crabmeat& Basil

3 large fresh ripe tomatoes

cut into 1+1/2-cups chopped 1/3 cup extra virgin olive oil

1 small onion

cut into 1/3-cup chopped 1 teaspoon minced garlic

1/2 cup all-purpose flour

3 cups chicken broth

OR double strength chicken broth 3/4 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

1/2 teaspoon salt -- or to taste

white pepper -- to taste 8 ounces lump crabmeat -- fresh or canned

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 1/2 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.

[makes 8 cups; 8 servings]

 

Also see ...

 Advertisements
Low-Fat Banana Date Bread
Low-Fat Banana Date Bread
Thai Salmon Yellowfin Puffs with Ginger
Thai Salmon Yellowfin Puffs with Ginger
Carob and Honey Cream Pie
Carob and Honey Cream Pie
Liver Fricassee
Liver Fricassee
         

Permalink--> In : Recipes  -  Chicken