Creamy Tomato Bisque with Lump Crabmeat and Basil
INGREDIENTS
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3 large ripe tomatoes, chopped (1-1/2 cups)
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1/3 cup extra virgin olive oil
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1 small onion, chopped (1/3 cup)
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1 teaspoon minced garlic
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1/2 cup flour
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3 cups chicken broth
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3/4 cup fresh basil, chiffonade cut*
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4 cups tomato sauce
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2 cups tomato juice
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1 cup half and half or whipping cream
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1 tablespoon sugar
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1/2 teaspoon salt to taste
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white pepper to taste
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8 ounces lump crabmeat
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p and set aside.
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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.
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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;
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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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