Crab Bisque Soup

This time of year is perfect for any kind of cream based soups and I love this soup. There are some

short cuts when making a bisque by using canned cream of soups. I prefer to take the extra time and make it from scratch. It is quite easy, lower in sodium, and the taste is so rewarding!

This is a great soup for a dinner party. I have not ever made it where the guests didn't love it! Unless of course they are allergic to shellfish then you might want to re-consider :)

If you are not a fan of crab meat, this also works great for lobster, clams, or oysters. If you prefer no shell fish. You can use this base recipe also for a simple potato soup. Yum!

I would love to hear from you. Enjoy!

Total Servings: 8-10 Total Cost: $9.50
Ingredients:

3 Cans of Crab Meat (Drained) or 1lb Crab Meat
6 Green Onions
4 Garlic Cloves
4 Tbsp of Butter
2 Cups Milk
2 Cups White Wine
2 Cups Low Sodium Chicken or Vegetable Broth
2 Cups Half and Half or Heavy Cream
3/4 Cup All Purpose Flour
1/2 tsp Paprika
1 tsp Thyme
1 tsp Basil
1 tsp Lemon Juice
1/2 tsp Ground Pepper

• Finely Chop your Onions and Garlic (Use the entire onion)
• In a Large pot melt your butter, add your onions and garlic, saute them
• Add your broth to the mixture
• Slowly whisk in your flour, until completely mixed, with no lumps
• Stir so that it does not burn and bring mixture to light boil
• Add in all of your ingredients, mix well
• Simmer on low/medium heat, stirring every few minutes, for 15 minutes
• Reduce heat to low, simmer for another 30 minutes, until mixture start to thicken