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winter squash crab bisque

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons Peanut oil

  2. medium Yellow onion; peeled and chopped

  3. Salt and pepper

  4. 5 smalls New potatoes, white rose; peeled and cubed

  5. 1 medium Carrot; split and chopped

  6. 3 cups Yellow squash such as banana or butternut; peel core cube

  7. 2 cups Low sodium vegetable broth; home made preferred

  8. 1 cup Low sodium chicken broth

  9. 2 Bay leaves

  10. teaspoon Dried thyme

  11. teaspoon Fennel seed; crushed

  12. teaspoon Marjoram

  13. 1 pinch Curry powder; mild

  14. 1 pinch Sugar

  15. 1 pinch Cinnamon

  16. teaspoon Chicken bouillon; granules

  17. cup Nonfat dry milk powder

  18. 1 tablespoon Hoisin sauce; or less to taste

  19. 4 ounces Crab surimi seafood chunks; finely flaked

  20. 4 Sprigs fresh cilantro; snipped

  21. 4 tablespoons Asiago Cheese; optional

Instructions Jump to Ingredients ↑

  1. FINISHING TOUCHES Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7⅘ with)

  2. * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often.

  3. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree.

  4. * Puree about ½ of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro.

  5. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes.

  6. Let cool. Strain. Freeze in 1 or 2 cup containers.

  7. Recipe By : Pat Hanneman (Nov 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH

  8. NOTES : Transfer chunks and some broth to the tall container that comes with the immersion blender and puree.

  9. Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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