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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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There are many ways and variations for Crab Bisque. I have been told by conoisseurs of this soup that mine is the best. Judge for yourselves. Ingredients:
4 medium potatoes |
1/2 teaspoon marjoram |
1/4 medium onion, diced |
2 chicken bouillon cubes |
1 lb king crab (drained) |
1 lemon, juiced |
1/2 teaspoon lemon peel |
1/2 cup heavy cream |
tabasco sauce (to taste) |
Directions:
1. Peel and slice potatoes. Boil with enough water to cover and add marjoram, onion, bouillon, until potatoes are well done and bouillon dissolves. Do not drain!
2. Put ALL through a blender, adding the crab, lemon juice, and a small piece of lemon peel. Process until slightly chunky.
3. Return to saucepan. Add cream, and tabasco to taste. Heat, but do not boil.
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