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Broccoli Crab Bisque Recipe

"For a casual company meal, I serve this creamy soup along with miniature ham sandwiches," writes Karen Balistrieri from Oconomowoc, Wisconsin. "Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl," she adds.

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Broccoli Crab Bisque Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1 cup sliced leeks (white portion only)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1/4 cup butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup (4 ounces) shredded Swiss cheese
1 can (6 ounces) crabmeat, drained

Directions

In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 191 calories, 13 g fat (8 g saturated fat), 62 mg cholesterol, 532 mg sodium, 7 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Broccoli Crab Bisque in Quick Cooking January/February 2002, p35

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Broccoli Crab Bisque

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(1-1) of 1 reviews

Reviewed on Jan. 24, 2011 by ryanwrnr

I doubled the recipe & used 1 whole leek, omitted the mushrooms & added some shrimp to it. I would make this again the family loved it and it was very simple to make