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A rich and creamy semi-bisque. Chunks of crabmeat and onion bits keep it from being a traditional, completely smooth Bisque.
4 medium yellow squash - peeled & diced finely (about 3 cups)
1 VERY small carrot - Peeled & diced
1 LARGE yellow onion - coarsely chopped and divided in half (about a full cup total)
2 cups chicken broth
1 tbs. Old Bay Seasoning
2 Tbs. Butter
1 Tbs. Olive Oil
8-12 OZ. Picked Crab Meat
1/2 - 3/4 cup Heavy Cream
1 Oz. Sherry
Salt to taste
How To Prepare:
In a medium saucepan, simmer squash, carrot and 1/2 of the onion in chicken broth & Old Bay, covered until VERY soft. (25-30 Minutes)
Drain the veggies in a colander set over a bowl, reserving the cooking liquid.....let veggies cool, then transfer them to a blender or food processor and puree them until very smooth. (You may need to add a little of the reserved cooking liquid.) Set the puree aside.
In the same saucepan used for the veggies, melt the butter & olive Oil over medium-low heat and saute the reserved onion til soft, but not brown. Add the reserved squash puree, then the crabmeat. Heat VERY gently, again on medium low heat, while adding the heavy cream gradually to get the consistancy you like. Add the Sherry to taste.
Let the soup warm CAREFULLY and slowly, tasting for seasoning. You may need to add a little salt and White Pepper to taste.