Broccoli And Crab Bisque

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onion - chopped
2 teaspoons	10ml	Butter
5 cups	1185ml	Fish, chicken or vegetable broth
1		Broccoli - stems also
4		Potatoes - diced, divided
1 1/2 cups	165g / 5.8oz	Carrots - diced, divided
3/4 cup	82g / 2.9oz	Chopped celery
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Lemon juice
1/4 teaspoon	1.3ml	Thyme leaves - crushed
1		Bay leaf
3/4 teaspoon	3.8ml	Salt
1		Cayenne
2 cups	474ml	Milk
1 lb	454g / 16oz	Crab or sea legs - cut 1/2" pieces

Recipe Instructions

In a large saucepan, saute the onion in the butter until it is soft. Add the broth, broccoli stems which have been sliced crosswise reserving the flowerets, half the potatoes, half the carrots, celery, pepper, lemon juice, thyme, bay leaf, salt and cayenne.

Bring soup to a boil, reduce the heat, and simmer the soup for about 15 minutes or until the vegetables are tender. Remove bay leaf, puree the vegetables and broth in a blender. Return the puree to the pot. Add remaining potatoes and carrots, and cook the soup over a low heat for about 10 minutes.

When the potatoes and carrots are nearly soft, add the broccoli flowerets to the pot, and cook the soup for another 5 to 10 minutes or until the broccoli is tender-crisp. Add the milk and the crab or sea legs, and heat the bisque but do not boil it. Serve with croutons.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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