Broccoli And Crab Bisque Recipe

1. 1

   In a large saucepan, saute/fry the onion in the butter till it is soft.

2. 2

   Add in the broth, broccoli stems that have been sliced crosswise reserving the flowerets, half the potatoes, half the carrots, celery, pepper, lemon juice, thyme, bay leaf, salt and cayenne.

3. 3

   Bring soup to a boil, reduce the heat, and simmer the soup for about 15 min or possibly till the vegetables are tender.

4. 4

   Remove bay leaf, puree the vegetables and broth in a blender.

5. 5

   Return the puree to the pot.

6. 6

   Add in remaining potatoes and carrots, and cook the soup over a low heat for about 10 min.

7. 7

   When the potatoes and carrots are nearly soft, add in the broccoli flowerets to the pot, and cook the soup for another 5 - 10 min or possibly till the broccoli is tender-crisp.

8. 8

   Add in the lowfat milk and the crab or possibly sea legs, and heat the bisque but don't boil it.

9. 9

   Serve with croutons.

10. 10

    This recipe yields 6 servings.

No additional tips available.