Try this Creamy Tomato Bisque with Lump Crabmeat recipe, or contribute your own.
Suggest a better descriptionCore 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 Source: Magnolias Uptown Down South - Charleston, SC Original Title: Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of Fresh Basil Downloaded from http://www.roa.com/index.html, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997 Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #554 by 4paws@netrax.net (Shermeyer-Gail) on Apr 05, 1997
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 8 | ||
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Calories: 463 | ||
Calories from Fat: 159 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 44.2mg | 14 % | |
Sodium 5215.4mg | 180 % | |
Potassium 3377.9mg | 89 % | |
Total Carbohydrate 66.3g | 19 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 51.8g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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