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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
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

Crab Bisque

Rate this recipe
12 Votes
  • Gluten-free
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


  • 1
    fennel bulb, coarsely choppe or 625 mL of celery, chopped
  • 1
    onion
  • 2
    carrot
  • 2
    Tomato, cubed
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    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.99 /lb

    PRODUCT OF ONTARIO 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $1.99 ea.

    283 g, PRODUCT OF ONTARIO BROCCOLI CROWNS PRODUCT OF U.S.A. MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 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
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    SNOW CRAB LEGS

    SNOW CRAB LEGS

    $12.99 /lb

    FROZEN OR PREVIOUSLY FROZEN, 2.84/100 g


  • 2 cups
    (500 mL)
    10% cream
  • 2 Tbsp.
    (30 mL)
    cognac, optional
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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