Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Broccoli Crab Bisque
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- #20719
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup sliced leeks (white portion only)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1 clove garlic, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 can (6 oz. size) crab meat, drained, flaked and cartilage removed
directions
In a large saucepan, saute leeks, mushrooms, broccoli and garlic in butter until tender. Add flour, thyme, pepper and bay leaf; mix well. Stir in the broth and cream. Bring to a boil; cook and stir for 2 min. or until thickened.
Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf before serving.
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nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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