Crab Bisque

Once you taste this rich soup, you’ll want to make extra batches.

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”10″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter or margarine
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 1-1/2 cups milk

[/ingredients-left]
[ingredients-right]

  • 1-1/2 cups half-and-half cream
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon hot pepper sauce
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a large saucepan or soup kettle, sauté celery, onion and green pepper in butter until tender.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Transfer to a freezer container; cover and freeze for up to 3 months.[/step-item][/step-list-wrapper]

To use frozen soup: Thaw in the refrigerator; place in a saucepan and heat through.

Originally Published in Reader's Digest

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