Try this Winter Squash Crab Bisque recipe, or contribute your own.
Suggest a better descriptionSoup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8 with) * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree. * Puree about 1/2 of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. Recipe By : Pat Hanneman (Nov 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 4 | ||
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Calories: 332 | ||
Calories from Fat: 47 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 363.8mg | 13 % | |
Potassium 1451.6mg | 38 % | |
Total Carbohydrate 56.9g | 17 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 49.8g | ||
Protein 16.7g | 24 % | |
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: 332
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