Recipe - Creamy Tomato Bisque With Lump Crabmeat

3 lg Fresh ripe tomatoes(11/2
cups), chopped
1/3 cup Extra virgin olive oil
1 small Onion (1/3 cup), chopped
1 teaspoon Peeled garlic, minced
One half cup Allpurpose flour
3 cup Chicken broth or double
strength chicken broth
Three fourths cup Fresh basil, loosely packed,
cut into thin strips,
divided
4 cup Tomato sauce
2 cup Tomato juice
1 cup Half and half or whipping
cream
1 tablespoon Sugar
One half teaspoon Salt, to taste
White pepper, to taste
8 ounce Fresh or canned lump
crabmeat, optional

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat
olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or
until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not
brown. Whisk in chicken broth, removing all lumps. Add One half cup fresh basil.
Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes.
Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer
10 minutes. With large spoon, skim froth from top as it forms. Whisk in
cream; heat to a simmer. Skim again, if necessary. Add sugar and season
with salt and white pepper. Ladle into warm cups or bowls and garnish with
remaining basil and fresh crabmeat, if desired.

8 cups; 8 servings Source: Magnolias Uptown Down South Charleston, SC
Original Title: Creamy Tomato Bisque with Lump Crabmeat & Chiffonade of
Fresh Basil Downloaded from http://www.roa.com/index.html, Recipes of
America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer 4paws@netrax.net on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MCRecipe Digest V1 #554 by 4paws@netrax.net (ShermeyerGail) on Apr 05,
1997