Crab Bisque

By á-23194

calories 188, 3/4 c soup

Ingredients

• 1 1/4 c thinly sliced shallots
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 3 T vermouth
• 3/4 t salt
• 1/4 t pepper
• 1/8 t red pepper, ground
• 1 lb jumbo lump crabmeat, remove shell
• 3 c slim milk
• 1 c clam juice
• 1/3 c flour
• 1/2 c heavy whipping cream
• 2 T chives
• 11/2 t lemon juice

Preparation

Step 1

Heat dutch oven med heat. Coat pan with cooking spray. Add shllots, celery to pan cook until softened. Add garlic, cook 1 minute. Stir in vermouth, cook until liquid evaporates. Add salt, peppers, and 8 oz crab meat. Combine milk and clam juice. Whisk flour into milk mixture ; add to pan. Bring to boil, stirring constantly.
Place half milk mixture in blender. Remove middle of lid to release steam. Place clean towel over opening in blender . Blend until smooth. Pour into large bowl. Repeat procedure with remaining milk mixture. Return pereed mixture to pan. Stir in cream; cook over med heat 3 minutes or until thoroughly heated.
Combine the remaining 8 oz of crabmeat, chives, and lemon juice in med bowl. Top soup with crabmeat mixture.