Tuesday, December 27, 2011

Crab Bisque

For me, another great taste of the holidays is Gayle’s crab bisque.  She has been serving this to her family and friends for years.  The ingredients are simple and basic but when stirred together are rich and creamy.  Splurge a little and use good quality crabmeat (lump is fine – you don’t have to buy jumbo lump) from your fish market.  She serves it in a mug so you can sip and chat with just one hand.  Her final piece of advice: “don’t let the soup boil.” 

Ingredients
    
    Crab Bisque
  1. 1 bunch of green onions, cut into small pieces
  2. 1 lb of lump crabmeat
  3. ½ c butter (1 stick or 8 T)
  4. 2 cans of mushroom soup (not cream of mushroom)
  5. 1 can of tomato soup
  6. ½ c sherry
  7. 3 c milk
  8. fresh parsley, chopped
Sauté the green onions and crabmeat in butter – this is to soften the onions and blend the flavors so 5-10 minutes.  Pour soups (I have used basic Campbell's tomato and mushroom soups from the can - how easy is that!) into a large pot; add sherry, milk and parsley.  Stir to mix.  Add crabmeat and onions.  Simmer on low to heat throughout – don’t let it boil.

Serve hot in a mug or in a bowl.  Either way, it's fantastic!

Serves 6-8.

2 comments:

Anonymous said...

what brand of mushrooom soup and tomato soup do you use--basic Campbell's?

Anne Mann said...

yes, I use basic Campbell's tomato and mushroom (not "cream of mushroom") soups