Recipe - Creamy Tomato Bisque With Lump Crabmeat And Chiffonade Of

3 lg Fresh ripe tomatoes;
chopped, (1One half cups)
1/3 cup Extra virgin olive oil
1 small Onion; chopped, (1/3 cup)
1 teaspoon Minced; peeled garlic
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; or to taste
White pepper; to taste
8 ounce Fresh or canned lump
crabmeat; (optional)

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 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

Posted to recipeludigest by molony molony@scsn.net on Feb 23, 1998