Seafood bisque

1. 1

   Reserve 2T.

2. 2

   sliced green onion for garnish.

3. 3

   In medium saucepan, cook & stir remaining onion in margarine/butter over med.

4. 4

   heat for 1min.

5. 5

   Stir in flour until smooth.

6. 6

   Gradually stir in milk; cook, stirring until mixture thickens & boils.

7. 7

   Cook & stir 1min.

8. 8

   more.

9. 9

   Add seafood, half & half or light cream, sherry or milk, salt & pepper.

10. 10

    Cook and stir til heated thru.

11. 11

    Ladle into soup bowls and garnish with reserved onion.

12. 12

    ** For cooked lobster/crab, steam a fresh or frozen tail or claw until the flesh turns opaque, then cool & chop.

13. 13

    Or, use the more economical chunk-style surimi (imitation crab/lobster)

* Per serving · 4 servings · Values may vary.

No additional tips available.