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Receta Creamy Tomato Bisque With Lump Crabmeat And Chiffonade Of Fres
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Ingredientes
- 3 lrg Fresh ripe tomatoes, minced, (1-1/2 c.)
- 1/3 c. Extra virgin extra virgin olive oil
- 1 sm Onion, minced, (1/3 c.)
- 1 tsp Chopped, peeled garlic
- 1/2 c. All-purpose flour
- 3 c. Chicken broth or possibly double strength chicken broth
- 3/4 c. Fresh basil, loosely packed, cut into thin strips, divided
- 4 c. Tomato sauce
- 2 c. Tomato juice
- 1 c. Half and half or possibly whipping cream
- 1 Tbsp. Sugar
- 1/2 tsp Salt, or possibly to taste White pepper, to taste
- 8 ounce Fresh or possibly canned lump crabmeat, (optional)
Direcciones
- Another recipe from Magnolia's.....a place well worth trying...
- Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or possibly till skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat extra virgin olive oil in large heavy saucepan. Add in onions and garlic; cook 5 min or possibly till transparent. Add in flour, whisk over low heat 3 to 5 min. Don't brown. Whisk in chicken broth, removing all lumps. Add in 1/2 c. fresh basil.
- Heat mix to a boil; reduce heat to simmer and cook 5 - 10 min.
- Whisk in tomato sauce, tomato juice and reserved minced tomatoes. Simmer 10 min. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add in sugar and season with salt and white pepper. Ladle into hot c. or possibly bowls and garnish with remaining basil and fresh crabmeat, if you like.
- 8 c.; 8 servings
