Quick Crab Bisque!
Serves: Serves 6
1 pound lump crab meat
2 stalks celery, reserve the celery leaves, finely diced (about ¾ cup)
1 cup of shredded/grated “matchstick” carrots
1 clove garlic, minced
celery leaves, chopped
1 tablespoon chopped parsley
1-2 cups fresh spinach leaves
3 tablespoons reduced fat butter
3 cups chicken broth
2 cups half-‘n’-half
½ cup sherry (can use cooking sherry)
3 tablespoon all-purpose flour
black pepper, to taste
Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the sherry until all absorbed, stir, browning slightly for 1-2 minutes. Add chicken broth, add the garlic, chopped celery leaves, chopped parsley, spinach, and pepper. Bring to a boil and cook for 3-5 minutes. Reduce heat, stir in light cream, stir and cook over low heat until heated through, then add crab meat, stir, and serve!
Enjoy! Daughter paired it with garlic cheese toast!
Posted on January 26, 2016, in Uncategorized and tagged crab, dinner, recipe, seafood, Soup, WhatAmberLoves. Bookmark the permalink. Leave a comment.
Leave a comment