Crab Bisque

Name: Crab Bisque
Ingredients: 8 ounces crabmeat (2 cans or 2 pouches, sold near the tuna at your grocery- just a guess on the onces); 34 cup flour; 16 ounces condensed chicken broth (or half a 32ounce container); 2 -4 tablespoons tomato paste; 12 cup onion (chopped fine); 34 cup sherry wine (or cooking sherry); 3 cups light cream; 12 teaspoon salt and pepper (optional)

8 ingredients

10 steps

Ingredients

8 ounces crabmeat (2 cans or 2 pouches, sold near the tuna at your grocery- just a guess on the onces)
34 cup flour
16 ounces condensed chicken broth (or half a 32ounce container)
2 -4 tablespoons tomato paste
12 cup onion (chopped fine)
34 cup sherry wine (or cooking sherry)
3 cups light cream
12 teaspoon salt and pepper (optional)

Directions

1

In large sauce pan, medium to high heat, saute onion in butter until onion is soft.
2

Stir in flour.
3

Cook until bubbly.
4

Stir in chicken broth , cook until all is melted together and there are no lumps.
5

Let thicken -- boil for about one minute.
6

Stir in sherry and crab with juices.
7

Blend in cream.
8

Whisk in tomato paste and season to taste.
9

Heat slowly on low heat for about 30 minutes.
10

Serve hot with crusty bread.