Creamy Tomato Bisque with Lump Crabmeat & Basil
Creamy Tomato Bisque with Lump Crabmeat and Basil recipe
Yield
6 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
ripe, chopped |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | cup |
all-purpose flour
|
|
| 3 | cups |
chicken broth
|
|
| ¾ | cup |
basil
fresh, chiffonade cut |
*
|
| 4 | cups |
tomato sauce
|
|
| 2 | cups |
tomato juice
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
to taste |
|
| 1 | x |
white pepper
to taste |
*
|
| 8 | ounces |
crab meat
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
ripe, chopped |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
garlic
minced |
|
| 118 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 177 | ml |
basil
fresh, chiffonade cut |
*
|
| 946 | ml |
tomato sauce
|
|
| 473 | ml |
tomato juice
|
|
| 237 | ml |
light cream (half&half)
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
to taste |
|
| 1 | x |
white pepper
to taste |
*
|
| 231.2 | ml/g |
crab meat
|
*
|
Directions
Chiffonade: rolls leaves in sheath, from tip to stem.
Then cut into thin strips.
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 ½ 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.
