Seafood Bisque

Directions

1. 1
   Saute onion and celery in butter in large saucepan until vegetables are tender.
2. 2
   Stir in flour.
3. 3
   Gradually add 2 1/2 cups water.
4. 4
   Add bouillon cubes, ketchup, bay leaf and seasoned salt. Heat to boiling, reduce heat and boil gently 5 minutes, stirring occasionally.
5. 5
   Add crabmeat and juice and white fish.
6. 6
   Stir to break up crabmeat.
7. 7
   Boil gently for 5 minutes.
8. 8
   Remove from heat. Discard bay leaf.
9. 9
   Dissolve dry nonfat milk in remaining 1 1/2 cups water.
10. 10
    Stir into soup.
11. 11
    Reheat to serving temperature. Garnish with parsley sprigs.