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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! Corney Welsh of Baton Rouge, Louisiana Ingredients:
2 cups chopped onions |
1 cup chopped celery |
1 cup chopped green pepper |
1/4 cup reduced-fat margarine |
4 garlic cloves, minced |
4 cups diced peeled potatoes |
2 cups fat-free milk |
4 cups fat-free half-and-half |
10 ounces reduced-fat process cheese (velveeta), cut into 1-inch cubes |
3 cans (6 ounces each) lump crabmeat, drained |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. In a Dutch oven, saute the onions, celery and green pepper in margarine until tender. Add garlic; cook 1 minute longer. Reduce heat to medium; add the potatoes and milk. Cook, uncovered, for 20 minutes or until potatoes are just tender, stirring occasionally.
2. Remove 1-1/2 cups of the potato mixture; mash and return to the pan. Reduce heat to low. Stir in half-and-half and process cheese. Cook and stir until cheese is melted. Add the crab, salt and pepper. Cook 10 minutes longer or until heated through. Yield: 12 servings (3 quarts).
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