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Crab Bisque

Categories: Christmas, Entertaining, Make ahead, New Year
Type: Soups and Stews

This delicate crab bisque is made with white wine and sherry -- perfect for a special dinner party.

Serves: Serves: 4


  • 2 tablespoons vegetable broth
  • 2 cups chopped red bell peppers
  • 1 cup chopped green onions
  • 1 cup chopped celery
  • 2/3 cup shredded carrot
  • 1/2 cup chopped red onion
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon dried tarragon, divided
  • 28-ounce can diced tomatoes
  • 3 cups clam juice
  • 1 cup dry white wine
  • 12-ounce can crabmeat
  • 1/2 cup sherry
  • 1 cup evaporated skim milk
  • Pepper to taste

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  1. Heat vegetable broth in large pot over medium heat. Add bell pepper, green onion, celery, carrot and red onion; cook 10 to 12 minutes, until vegetables are softened.
  2. Sprinkle cayenne pepper and 1 teaspoon tarragon over vegetables. Add tomatoes, clam juice, wine and 1 teaspoon tarragon; bring to a boil over high heat.
  3. Reduce heat to low and simmer 30 to 45 minutes.
  4. Add crabmeat; cook 5 to 8 minutes, until heated through.
  5. Add sherry, evaporated skim milk and pepper. Cook, stirring frequently, until soup thickens and is heated through.
  6. Soup can be refrigerated up to 3 days. Reheat on stovetop or in microwave.
  • Why do onions bring tears to your eyes? Onions release a gas called propanethiols that, when mixed with water in the eye, forms a weak acid that irritates the eye. As a result, tear ducts flood the eyes to get rid of the acid.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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