Crab and Tomato Bisque

By Yankee Magazine

Sep 05 2007

To make this crab and tomato bisque smooth, press tomatoes through a food mill before adding to the soup.


Serves 4


2 tablespoons butter
2 tablespoons flour
2 cups milk or cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (6-ounce can) flaked crab meat
1 cup peeled, canned tomatoes, mashed, with juice
Chopped parsley


Melt butter in saucepan. Over low heat add flour slowly, and blend with whisk. Add milk gradually and cook until mixture thickens, stirring constantly. Add seasonings and crab meat and simmer several minutes. Just before serving heat tomatoes and juice in separate pan. When tomatoes are hot, gradually add to soup and serve immediately. Garnish with chopped parsley.