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
- 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.
- 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.
- Reduce heat to low and simmer 30 to 45 minutes.
- Add crabmeat; cook 5 to 8 minutes, until heated through.
- Add sherry, evaporated skim milk and pepper. Cook, stirring frequently, until soup thickens and is heated through.
- 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 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.