Creamy Tomato Bisque with Lump Crabmeat & Basil

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.