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Cooking Recipes
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Soups
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Winter Squash Crab Bisque
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Winter Squash Crab Bisque |
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| Ingredients: |
- 2 tsp Peanut oil
- 1/2 md Yellow onion; peeled and chopped
- Salt and pepper
- 5 sm New potatoes, white rose peeled and cubed
- 1 md Carrot; split and chopped
- 3 cup Yellow squash such as banana or butternut; peel core cube
- 2 cup Low sodium vegetable broth home made preferred
- 1 cup Low sodium chicken broth
- 2 Bay leaves
- 1/4 tsp Dried thyme
- 1/2 tsp Fennel seed; crushed
- 1/4 tsp Marjoram
- 1 pinch Curry powder; mild
- 1 pinch Sugar
- 1 pinch Cinnamon
- 1/2 tsp Chicken bouillon; granules
- FINISHING TOUCHES
- 1/2 cup Nonfat dry milk powder
- 1 Tbs Hoisin sauce; or less to taste
- 4 oz Crab surimi seafood chunks finely flaked
- 4 Sprigs fresh cilantro snipped
- 4 Tbs Asiago Cheese; optional
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| Directions: |
- Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8 with) * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree. * Puree about 1/2 of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. Recipe By : Pat Hanneman (Nov 1996)
- NOTES : Transfer chunks and some broth to the tall container that comes with the immersion blender and puree.
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