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Broccoli Crab Bisque
SUBMITTED BY:
Karen Balistrieri
PHOTO BY:
HockeyGoddess4
"'For a casual company meal, I serve this creamy soup along with miniature ham sandwiches,' writes Karen Balistrieri from Oconomowoc, Wisconsin. 'Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl,' she adds."
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup sliced leeks, white part only
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1 garlic clove, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
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DIRECTIONS
In a large saucepan, saute leeks, mushrooms, broccoli and garlic in butter until tender. Add flour, thyme, pepper and bay leaf; mix well. Stir in the broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf before serving.
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REVIEWS
Reviewed on Oct. 24, 2007 by CBUNNUMS
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CBUNNUMS
Oct. 24, 2007
This was quick and easy and I followed the recipe exactly. I used two of Chicken of the Sea lump crab in a pouch (3.5 oz each). Flavor was good, but as with most soups, better next day. I added a little cayenne pepper after tasting. Other than that, this is great on it's own or a great start to your own creation!
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This was quick and easy and I followed the recipe exactly. I used two of Chicken of the Sea...
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Broccoli Crab Bisque
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