Fire Roasted Tomato-Basil Crab Bisque

Name: Fire Roasted Tomato-Basil Crab Bisque
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters finely chopped celery; 473 milliliters organic chicken broth; 59 milliliters dry white wine; 411 grams can Muir organic fire roasted crushed or diced tomatoes, undrained; 2 Tbsps Gold all-purpose flour; 2 Tbsps chopped fresh basil leaves; 59 milliliters finely sliced green onions (white part only); 591 milliliters half-and-half; 340 grams fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat; 1 teaspoons salt; 6 Tbsps unsalted butter

You can never have too many main course recipes, so give Fire Roasted Tomato-Basil Crab Bisque a try. This recipe serves 6. One serving contains 319 calories, 15g of protein, and 24g of fat. From preparation to the plate, this recipe takes around 1 hour. A mixture of canned tomatoes, green onions, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.

Ingredients you will need

Tomato

Celery

Onion

Broth

Equipment you will use

Sauce Pan

In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.

Ingredients you will need

Butter

Tomato

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.

Ingredients you will need

Salt And Pepper

Crabmeat

Basil

Wine

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

0teaspoons

black pepper 118milliliters

finely chopped celery 473milliliters

organic chicken broth 59milliliters

dry white wine 411grams

can Muir organic fire roasted crushed or diced tomatoes, undrained 2Tbsps

Gold all-purpose flour 2Tbsps

chopped fresh basil leaves 59milliliters

finely sliced green onions (white part only)591milliliters

half-and-half 340grams

fresh lump crabmeat or 2 packages (6 oz each) pasteurized refrigerated lump crabmeat 1teaspoons

salt 6Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.