Updated Wednesday, September 5th, 2007
Yield: Serves 4
To make this crab and tomato bisque smooth, press tomatoes through a food mill before adding to the soup.
Melt butter in saucepan. Over low heat add flour slowly, and blend with whisk. Add milk gradually and cook until mixture thickens, stirring constantly. Add seasonings and crab meat and simmer several minutes. Just before serving heat tomatoes and juice in separate pan. When tomatoes are hot, gradually add to soup and serve immediately. Garnish with chopped parsley.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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