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Lunch / Dinner

Creamy Crab Bisque (for two)

This classy, refined bisque for two is the perfect start to a romantic Valentine's Day evening.

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Ingredients

The quality of pasteurized crabmeat is worth its rather high price tag (about $20 for a 12-oz. can). No tedious claw cracking required! This isn’t the same crab found near canned tuna—it’s usually in the refrigerator case at the fish counter.

Instructions

Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes. Add flour and cook for 1 minute.

Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice. Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco. Off heat, purée mixture with an immersion blender. Ladle soup into bowls.

Top each serving with 1/4 cup crabmeat; garnish with chives. Serve with Avocado-Orange Salad.

Leeks can be sandy, so dice first (white and light green part only), then soak in water and drain well.

Leeks can be sandy, so dice first (white and light green part only), then soak in water and drain well.

Since there is no crabmeat in the soup itself, the seafood flavor is enhanced with clam juice.

Since there is no crabmeat in the soup itself, the seafood flavor is enhanced with clam juice.

If you have a hand-held blender, puréeing the soup is a snap. But a standard blender works fine too.

If you have a hand-held blender, puréeing the soup is a snap. But a standard blender works fine too.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download