Recipe by Amanda
"A lighter version of your favorite seafood bisque. Adjust the ingredient amounts for flavor or thickness preference! It is delicious served alongside steamed broccoli and a piece of crusty bread!"
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red bell pepper, seeded and quartered
1 large stalk
sweet onion, chopped
1 (6 ounce) can
white crabmeat, drained, flaked
dry potato flakes
grated Asiago cheese, for garnish
This was good, but I also prefer a chunkier soup. Next time, I don't even think I'd puree it! Also, I don't like that the crab taste was so hidden. I'd add more crab meat next time, and different spices. The soup was a bit bland.
This is more like stew than soup! I should have added more liquid! I like chunks in my soup, so I only partially pureed this. The rosemary and lemon pepper are good flavorings, but I think this should have more of an ocean or seafood flavor. To me, crab is special, so the flavorings really need to be special, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Red Pepper Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 81
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