Crabmeat Bisque With Dill Recipe
Servings: 6
Ingredients
- 2 Tbsp. unsalted butter
- 2 stalk celery, minced
- 1 sm red bell pepper, minced
- 4 x shallot, minced
- 1 med potato, peeled, and, cubed
- 1 c. crabmeat
- 1/2 c. dry white wine
- 1 x 14 ounce can stewed tomato, diced
- 1/4 c. minced fresh dill
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/2 tsp chili pwdr
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 x bay leaf
- 5 c. fish stock
- 1 c. table cream
Directions
- In a large soup pot, heat the butter.
- Add in celery, red pepper and shallots; saute/fry for 3 min. Add in potato, crabmeat and wine; simmer for 3 min, allowing wine to reduce.
- Add in the tomatoes and their juice, dill, basil, thyme, chili pwdr, salt, pepper, bay leaf and stock. Bring to a boil; reduce heat and simmer for 15 min.
- Remove the bay leaf. Using a hand blender, puree until smooth. Stir in cream and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 118 | 51% |
| Total Fat 13.38g | 17% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1111mg | 46% |
| Potassium 659mg | 19% |
| Total Carbs 13.83g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.88g | 3% |
| Protein 11.33g | 18% |
