Winter Squash Crab Bisque Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Peanut oil,
1/2 medium: Yellow onion, peeled and chopped
Salt and pepper,
5 small: New potatoes, white rose, peeled and cubed
1 medium: Carrot, split and chopped
3 cup: Yellow squash such as banana or butternut, peel core cube
2 cup: Low sodium vegetable broth, home made preferred
1 cup: Low sodium chicken broth,
2: Bay leaves,
1/4 tsp: Dried thyme,
1/2 tsp: Fennel seed, crushed
1/4 tsp: Marjoram,
1 pinch: Curry powder, mild
1 pinch: Sugar,
1 pinch: Cinnamon,
1/2 tsp: Chicken bouillon, granules
FINISHING TOUCHES
1/2 cup: Nonfat dry milk powder,
1 tbsp: Hoisin sauce, or less to taste
4 ounce: Crab surimi seafood chunks, finely flaked
4 Sprigs: fresh cilantro, snipped
4 tbsp: Asiago Cheese, optional
Directions:
Soup tastes creamy and butter rich due to the smooth bits of crab and the
puree with nfdm powder. Cilantro does not dominate; it surprises. I used
Sharwoods mild curry. Serve as appetizer or entree. The homemade vegetable
broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8
with)
* Heat peanut oil in heavy bottom soup pot over moderately hot burner; add
the onion; season with a few cranks of salt and pepper; saute, stirring
often.
* Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well
with oil. Add the broths and optional chicken bouillon. Add herbs and
spices. Bring slowly just to a boil; partially cover and simmer for about
45 minutes, stirring ocassionally. The chunks should be ready to puree.
* Puree about 1/2 of the soup. Add milk powder to the puree. Return the
puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer
about 5 minutes to warm the crab. Taste and correct seasoning, if
necessary. Just before serving, stir in the roughly chopped or snipped
cilantro.
VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2
stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme
sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes.
Let cool. Strain. Freeze in 1 or 2 cup containers.
Recipe By : Pat Hanneman (Nov 1996)
Posted to MC-Recipe Digest V1 #278
Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST)
From: PatH
NOTES : Transfer chunks and some broth to the tall container that comes
with the immersion blender and puree.
Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Source from luhu.jp
puree with nfdm powder. Cilantro does not dominate; it surprises. I used
Sharwoods mild curry. Serve as appetizer or entree. The homemade vegetable
broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8
with)
* Heat peanut oil in heavy bottom soup pot over moderately hot burner; add
the onion; season with a few cranks of salt and pepper; saute, stirring
often.
* Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well
with oil. Add the broths and optional chicken bouillon. Add herbs and
spices. Bring slowly just to a boil; partially cover and simmer for about
45 minutes, stirring ocassionally. The chunks should be ready to puree.
* Puree about 1/2 of the soup. Add milk powder to the puree. Return the
puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer
about 5 minutes to warm the crab. Taste and correct seasoning, if
necessary. Just before serving, stir in the roughly chopped or snipped
cilantro.
VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2
stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme
sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes.
Let cool. Strain. Freeze in 1 or 2 cup containers.
Recipe By : Pat Hanneman (Nov 1996)
Posted to MC-Recipe Digest V1 #278
Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST)
From: PatH
NOTES : Transfer chunks and some broth to the tall container that comes
with the immersion blender and puree.
Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Source from luhu.jp