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Old April 23, 2006   #15
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Creamy Tomato Bisque with Lump Crabmeat and Basil


3 large ripe tomatoes, chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion, chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup flour
3 cups chicken broth
3/4 cup fresh basil, chiffonade cut*
4 cups tomato sauce
2 cups tomato juice
1 cup half and half or whipping cream
1 tablespoon sugar
1/2 teaspoon salt to taste
white pepper to taste
8 ounces lump crabmeat

*Chiffonade: roll leaves in sheath, from tip to stem, then cut into thin strips.

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes and cut in halves. Seed and coarsely chop and set aside.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour and whisk over low heat 3 to 5 minutes; do not brown. Whisk in chicken broth, removing all lumps.

Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary.

Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat. 8 cups
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