Tuesday, April 26, 2011

Crab Bisque

My all time favorite soup! If you like crab, you'll love it too!

4 TBSP butter
1 chopped shallot or 1/2 chopped onion
3 TBSP flour
2-3 cups chicken broth
1/3 cup tomato paste
2 cups heavy whip cream (or milk)
1 lb cooked cracked crab

In a large sauce pot saute the onion or shallot in half the butter and set aside. Melt the rest of the butter and add flour. Heat until thick and bubbly. Whisk the tomato paste into the chicken broth - add mix and milk/cream to pot. Cook until it reaches your desired thickness, then add the crab. Cook 3-4 minutes. I season with salt, pepper, basil and parsley. Can be served with sour cream or cheese.

**Allergy-free substitutions:
Butter - smart balance or bacon fat
Flour - All purpose gluten free flour
Cream - So Delicious Unsweetened Coconut milk or creamer
The texture will be a little grainy from mixing the non dairy milk with chicken broth. It doesn't look as nice but it still tastes fabulous!

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