Special thanks to the best friends, one who gave me the immersion blender used in this recipe and the other who was willing to be the guinea pig for this easy bisque.
2 tablespoons (1/4 stick) butter
16 ounces fresh wild crab (claw meat, not imitation)
1 box Pomi chopped tomatoes
1 box Pomi strained tomatoes
3 tbs basil (dried)
1 tbs minced garlic
1/2 cup all-purpose flour
1 ¾ cup low-sodium V8 juice
1 cup whipping cream
1/4 cup ketchup
2 teaspoons Old Bay seasoning
1/4 teaspoon Gourmet Garden chili blend (in the tube in the produce section)
How I made it:
Melt the butter in a heavy pot over medium-high heat. Add the crabmeat, the chopped tomato, and garlic. Sauté for 2 minutes.
Add the strained tomatoes and stir until thoroughly blended. Stir in the flour, then the tomato juice. Add the cream, ketchup, Old Bay and chili blend. Reduce heat to low and simmer until thickened. Stir in the basil.
Using an immersion blender, puree the soup until it’s smooth. Be careful — if you splatter it will be hot (I speak from experience).
Turn the heat down to low until you are ready to serve. Makes 8 servings.
How it turned out:
Perfect! Everyone at dinner tonight had seconds. With a big salad and fresh whole wheat bread, it was a lovely winter Sunday supper. A dollop of sour cream or a splash of hot sauce can add a bit more pizzazz, but it’s perfect as is.