Corn and Crab Bisque

Ready in 1 hour

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2 tb Shallots; minced
1 tb Garlic; minced
1 tb olive oil
1 c Crab stock or fish stock
2 c Heavy cream
Salt and pepper
1 ts Liquid crab boil
1/2 ts Worcestershire Sauce
2 tb Minced celery
1/2 c Minced onions
3 Bay Leaves
3 tb Blond roux
1/2 Lump crab meat; picked over
1 c Uncooked sweet corn from the
2 c milk
1/4 c Green Onions; chopped
Chives for garnish

Original recipe makes 1 Servings



ESSENCE OF EMERIL SHOW#EE2307 In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, andbay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Yield: 4 servings Posted to recipelu-digest by molony on Feb 21, 1998

Calories Per Serving: 1114 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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