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Broccoli Crab Bisque

Broccoli Crab Bisque
"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.
8 ServingsPrep/Total Time: 30 min.

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).
Nutrition Facts: 1 serving (1 cup) equals 191 calories,
© Taste of Home 2013

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Broccoli Crab Bisque (continued)

Nutrition Facts: 13 g fat (8 g saturated fat), 62 mg cholesterol, 532 mg sodium, 7 g carbohydrate, 1 g fiber, 11 g protein.
© Taste of Home 2013