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Receta Lump Crabmeat And Artichoke Bisque
by Global Cookbook

Lump Crabmeat And Artichoke Bisque
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Ingredientes

  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 2 can Artichoke hearts, chop,reserve liquid
  • 1 1/2 c. Rich seafood stock
  • 1 c. Heavy cream
  • 1 c. Lowfat milk
  • 1 lb Lump crabmeat Fresh basil
  • 1 tsp Seasoned salt
  • 1 dsh White pepper
  • 1 dsh Warm sauce
  • 1 x Red bell pepper
  • 2 Tbsp. Extra virgin olive oil

Direcciones

  1. In a heavy soup pot, heat butter and add in flour and stir constantly for 2 min.
  2. Add in reserved artichoke liquid, stock, heavy cream and lowfat milk, stirring between each addition. Add in basil, salt, pepper and warm sauce. Must use fresh basil.
  3. Gently stir in minced artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.
  4. Sauce:1. Take the pepper and place on charcoal grill or possibly under oven broiler. When skin is charred, place in a paper bag for approximately 10 min.
  5. Remove skin and seeds and place flesh in blender with 2 Tbsp. of extra virgin olive oil and process till smooth.
  6. Place sauce in a squeeze bottle and swirl on top of each individual bowl or possibly in a tureen for an elegant look.