learned two things from making crab bisque – 1. It’s impossible to take a good photo of soup if you have the wrong bowl. Please Santa bring me some decent dinnerware. 2. Bisques are simple and easy. Why don’t I make these more often?
This Crab Bisque recipe comes from Taste of Home. When trying out new cooking territory, I like to start with a recipe so I can always blame someone else if it doesn’t turn out right.
- 1/2 cup chopped celery
- 2 tablespoons chopped onion
- 1/4 cup butter
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 2-1/2 cups milk
- 2 beef bouillon cubes
- 1 cup half-and-half cream
- 1 can (6 ounces) crabmeat, drained
- 1/2 cup sliced fresh mushrooms
- 1/2 teaspoon dried basil
- 1/4 teaspoon order phentermine online cheap garlic powder
- 1/4 to 1/2 teaspoon Creole seasoning
- 1/8 to 1/4 teaspoon pepper
In a large saucepan over medium heat, saute celery and onion in
butter until tender. Stir in flour until blended; gradually add
milk. Bring to a boil; cook and stir for 2 minutes or until
Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder,
1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a
boil. Reduce heat; cover and simmer for 20 minutes, stirring
frequently. Season to taste with remaining Creole seasoning and
pepper if desired. Yield: 4 servings.