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 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 <firstname.lastname@example.org> on Mar 25, 1997 Recipe by: http://www.roa.com/index.html, Recipes of America Posted to MC-Recipe Digest V1 #554 by email@example.com (Shermeyer-Gail) on Apr 05, 1997
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|Serving Size: 1 Serving (1198g)|
|Recipe Makes: 8|
|Calories from Fat: 159 (34%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 463
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