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Broccoli and Crab Bisque Recipe
Broccoli and Crab Bisque Recipe photo by Taste of Home

Broccoli and Crab Bisque Recipe

Read Reviews (11)
4.27 11
Publisher Photo
Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. —Dorothy Child, Malone, New York
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 5 servings

Ingredients

  • 1 cup sliced leeks (white part only)
  • 1 cup sliced fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 garlic clove, minced
  • 1/4 cup butter, cubed
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 1 cup half-and-half cream
  • 3/4 cup shredded Swiss cheese
  • 1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

Nutritional Facts

1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
  2. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving. Yield: 5 servings.
Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook 1994, p51

Nutritional Facts

1 serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.

Reviews for Broccoli and Crab Bisque(11)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 24, 2013

I followed this recipe and it was so rich and delicious. I was at a fish market so I purchased some top of the line fresh lump crab meat. The meat itself was meaty and flavorful enough for this soup. The soup was so good , but due to it's richness I will serve it next time as a side or appetizer. Like others in their reviews I agree that the additional seasonings would enhance the soup.

MY REVIEW
Reviewed May. 1, 2012

To decrease the amount of sodium I used low sodium chicken brooth. This was excelent and I plan on making it again this week.

MY REVIEW
Reviewed Apr. 8, 2012

I used the whole container of crab, added a tablespoon of salt, and a little extra cheese! Delicious!

MY REVIEW
Reviewed Mar. 30, 2012

It was bland. Should have added more of something to it. My husband didn't like it.

MY REVIEW
Reviewed Mar. 30, 2012

Delicious! The only thing I did different was I used a couple of red skinned potatoes instead of the leeks, canned evaporated milk instead of half and half and I doubled the recipe!!!! It turned out wonderful. Thanks for sharing! I think it would be really good with assorted seafood in it, like scallops, shrimp, cod and crab! You can never have to much seafood!! YUM!!!

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