Receta Lump Crabmeat And Artichoke Bisque
Ingredientes
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Direcciones
- In a heavy soup pot, heat butter and add in flour and stir constantly for 2 min.
- 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.
- Gently stir in minced artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.
- 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.
- Remove skin and seeds and place flesh in blender with 2 Tbsp. of extra virgin olive oil and process till smooth.
- Place sauce in a squeeze bottle and swirl on top of each individual bowl or possibly in a tureen for an elegant look.