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Crab Bisque
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bisque-crabe-348.jpg
PT15M
PT30M
PT45M
Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper.If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes.Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes.Add the crab meat, cream and cognac if desired.Reheat and pour into a blender or food processor. Purée.Serve with cheese shortbread.
8
Metro
3
12
5
1
1 Tbsp. (15 mL) butter
1 fennel bulb, coarsely choppe or 625 mL of celery, chopped
1 onion
2 carrot
2 Tomato, cubed
1/4 cup (60 mL) fresh parsley
To taste, Salt and pepper
1/2 cup (125 mL) dry white wine, optional
2 1/2 cups (615 mL) chicken broth
250 g crab meat
2 cups (500 mL) 10% cream
2 Tbsp. (30 mL) cognac, optional
Crab Bisque
-
![]()
Gluten-free
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butterYou might like:
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Flyer Deal
(1)
GOURMET GARLIC BUTTER
$3.99 ea.
125 g
-
1
fennel bulb, coarsely choppe or 625 mL of celery, chopped
-
1
onionYou might like:
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Flyer Deal
(1)
VIDALIA SWEET ONIONS
$2.99 ea.
3 lb PRODUCT OF U.S.A., No. 1 GRADE SWEET CORN 4 PK, PRODUCT OF U.S.A. GREEN FRENCH BEANS 400 g PRODUCT OF GUATEMALA
-
2
carrot
-
2
Tomato, cubedYou might like:
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Flyer Deals
(2)
GRAPE TOMATOES
$1.88 ea.
283 g PRODUCT OF ONTARIO BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A.
SEEDLESS CUCUMBERS
$1.69 ea. or /lb
PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.69 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.69/lb, 3.73/ kg
-
1/4 cup
(60 mL)fresh parsley
-
To taste, Salt and pepper
-
1/2 cup
(125 mL)dry white wine, optional
-
2 1/2 cups
(615 mL)chicken broth
-
250 g
crab meat
-
2 cups
(500 mL)10% creamYou might like:
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Flyer Deal
(1)
SELECTION CREAM
2 for $6.00
473 ml - 1 L SELECTED VARIETIES OR 3.49 EA.
-
2 Tbsp.
(30 mL)cognac, optional
Preparation
Sauté the fennel or celery, onion, carrots and tomatoes in butter. Cook 3 minutes. Add the parsley, salt and pepper.
If white wine used, pour it over the vegetables and cook on high until all the liquid has evaported, approx. 5 to 7 minutes.
Add the chicken stock and cook until the vegetables are tender, approx. 20 minutes.
Add the crab meat, cream and cognac if desired.
Reheat and pour into a blender or food processor. Purée.
Serve with cheese shortbread.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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