 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1 1/2 lbs fresh white lump crabmeat |
1 cup vermouth |
1 cup diced celery |
1 cup diced onion |
4 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups milk |
2 cups chicken broth |
1 1/2 teaspoons dry mustard |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 cup sherry wine |
1/2 cup chopped parsley |
Directions:
1. Place half the crab meat in the vermouth in a blender and liquify it; set aside.
2. Saute the celery and onion in butter in a large soup pot until barely tender.
3. Add the flour and cook for 1 minute, stirring.
4. Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
5. Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
6. Bring the bisque to serving temperature; garnish with parsley.
|
|