Crab Bisque
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons butter 1-1/4 cups finely chopped yellow onion 1 cup finely chopped celery
1 cup chopped red bell pepper 1 small bay leaf 1-1/2 teaspoons seafood seasoning
salt to taste 1/2 teaspoon cayenne pepper 1/4 teaspoon ground thyme
4 cups clam juice 1/2 cup peeled and diced russet potato 3/4 cup light cream
2 tablespoons scotch whisky 1 pound lump crabmeat salt and pepper
chopped chives for garnish



1 Over medium heat, melt butter in a heavy medium-size pot. Add onion, celery, red bell pepper, bay leaf, and seasoning. Reduce heat to low, cover, and cook for 5 minutes. Stir a couple of times to prevent sticking. Add clam juice and diced potato; bring to a boil. Reduce heat, partially cover pot, and simmer until the potato is very tender. Puree soup in blender until smooth. Return to pot; add cream, scotch, and crabmeat. Season with salt and pepper to taste. Garnish individual servings with chopped chives.

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