Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of Fres
Verified by stevemur
|1/3 cExtra Virgin Olive Oil|
|4 cTomato sauce|
|3 cChicken broth; or double|
|1 tsgarlic; Minced; peeled|
|1/2 cAll-purpose flour|
|2 cTomato juice|
|1 smOnion; chopped, (1/3 cup)|
|3/4 cFresh basil; loosely packed|
|White pepper; to taste|
|3 lgtomatoes; Fresh ripe|
|1/2 tsSalt; or adjust amount to taste|
|8 ozlump crabmeat; Fresh or canned|
|1 cHalf and half; or whipping|
Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of Fres Preparation
Another recipe from Magnolias.....a place well worth trying... 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. 8 cups; 8 servings Posted to recipelu-digest by molony
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