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Crab Bisque 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
1 Tbsp. (15 mL) butter 1 fennel bulb, coarsely choppe or 625 mL of celery, chopped 1 onion 2 carrots 2 tomatoes, cubed 1/4 cup (60 mL) fresh parsley 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
Crab Bisque

Crab Bisque

Rate this recipe
3 Votes
  • Gluten-free
8
Crab Bisque
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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    125 g. SELECTED VARIETIES

  • 1
    fennel bulb, coarsely choppe or 625 mL of celery, chopped
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    7" POT, ASSORTED VARIETIES 10" SPRING BULBS ALSO AVAILABLE AT $14.99

    10" SPRING BULBS

    10" SPRING BULBS

    AT $14.99

  • 1
    onion
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    3 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE

  • 2
    carrots
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    454 g PRODUCT OF MEXICO, NO. 1 GRADE

  • 2
    tomatoes, cubed
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    1 lb PRODUCT OF MEXICO

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    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg

  • 1/4 cup
    (60 mL)
    fresh parsley
  • 1/2 cup
    (125 mL)
    dry white wine, optional
  • 2 1/2 cups
    (615 mL)
    chicken broth
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    SAVE $2.98 ON 2
    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

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    500 ml, 1 L, SELECTED VARIETIES OR 3.99 EA.

  • 250 g
    crab meat
  • 2 cups
    (500 mL)
    10% cream
Imprimer ma sélection

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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