Crab Bisque
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup unsalted butter | |
| 1/4 cup flour | |
| ¼ cup celery | Washed, trimmed and finely chopped |
| ½ cup onions | Washed, peeled and finely chopped |
| ¼ cup carrots | Washed, peeled and shredded. |
| 4 cups low sodium Chicken broth | |
| 4 cups low fat milk or half and half | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1 cup cooked crab meat, shredded | |
| 1teaspoon paprika | |
| 2 tablespoons fresh chives or parsley | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat butter in large stock pot over medium high heat | |
| 2 | Sauté onion, carrots and celery in butter until tender. | |
| 3 | Stir in flour until bubbly. Mix in broth; bring to a boil. | |
| 4 | Reduce heat; stir in salt, pepper, paprika and milk. | |
| 5 | Fold in crab. Heat through. Sprinkle with chives or parsley; serve. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
