Broccoli And Crab Bisque Food

BROCCOLI AND CRAB BISQUE

Broccoli and Crab Bisque image

Number Of Ingredients 14

Ingredients

1 head broccoli
4 potatoes
1 1/2 cups diced carrots
1 pound crabmeat (imitation) or sea legs
1 1/2 cups chopped onions
2 teaspoons margarine or oil
5 cups broth (fish, chicken, or vegetable)
3/4 cup chopped celery
1/2 teaspoon black pepper
1 teaspoon lemon juice
1/4 teaspoon thyme
1 bay leaf
3/4 teaspoon or less salt
2 cups skim milk

Steps:

Slice broccoli stems crosswise and reserve flowerets. Peel and dice potatoes and carrots. Slice crabmeat into 1/2-inch pieces. Sauté onion in margarine until soft. Add broth (fish bouillon cubes best), broccoli stems, half of potatoes and carrots, celery, pepper, lemon juice, thyme, bay leaf, and salt. Bring to boil, reduce heat, simmer for 15 minutes or until vegetables are tender. Remove bay leaf. Purée vegetables and broth in blender. Return purée to pot. Add remaining half of diced potatoes and carrots; cook soup over low heat about 10 minutes or until vegetables are tender. Add broccoli flowerets and cook for 5-10 minutes until broccoli is tender-crisp. Add milk and crabmeat; heat but do not boil. Serve with favorite croutons, if desired. Fun Fact: On October 9, 1701 the Collegiate School of Connecticut was chartered in Old Saybrook. It moved to New Haven in 1716, and was later renamed Yale University.

Nutrition Facts : Nutritional Facts Serves

CREAMY CRAB AND BROCCOLI SOUP

Creamy Crab and Broccoli Soup image

Make and share this Creamy Crab and Broccoli Soup recipe from Food.com.

Provided by Aroostook

Categories Crab

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup onion, diced
1/4 cup green bell pepper, diced
1/4 cup celery, diced
3 sprigs fresh basil
1 tablespoon chopped garlic
1/4 lb butter
1 quart milk
1 quart heavy cream (or two cans of evaporated milk + ½ c. water)
4 heads broccoli, sliced thin
1 lb crabmeat
1 teaspoon cayenne pepper
1 teaspoon black pepper
salt

Steps:

Melt butter in soup pot, add onion, bell pepper, celery and garlic and sauté for 5 minutes.
Turn heat to low, add flour to make roux.
Blend in milk and cream, mix well.
Add cayenne pepper, pepper and salt to taste.
When slightly thick, add broccoli and crabmeat.
Simmer for 10 minutes.

Nutrition Facts : Calories 749.9, Fat 61.5, SaturatedFat 37.7, Cholesterol 234.4, Sodium 764.1, Carbohydrate 31.2, Fiber 8.3, Sugar 5.9, Protein 25.8

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