| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Essnce03 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Finely-chopped onions |
| 1 1/2 |
c |
Fresh corn; scraped from about 2 ears |
| 1 |
tb |
Finely-chopped garlic |
| 1/4 |
c |
Finely-chopped celery |
| 1 |
c |
Crab stock; (preferred) or fish stock |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground white pepper |
| 3 |
|
Bay leaves |
| 3 |
c |
Milk |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Bottled liquid crab boil |
|
|
(available at specialty food stores) |
| 3 |
tb |
Blond Roux; see * Note |
| 1 |
c |
Lump crabmeat; picked over |
| 1/4 |
c |
Chopped green onions |
| 1/2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
* Note: See the .Blond Roux. recipe which is included in this
collection.
Heat oil in a large soup pot over high heat, add onions and corn and
saute 1 minute. Add garlic and celery and saute 30 seconds more. Stir
in stock, salt, pepper and bay leaves and bring to a boil. Stir in
milk, cream and crab boil and bring to a boil again, stirring
occasionally. Reduce heat to medium and simmer 7 minutes. Whisk in
Blond Roux 1 tablespoon at a time until thoroughly incorporated into
the soup. Reduce heat to low and continue whisking until mixture is
lightly thickened. Stir in crabmeat, green onions and Worcestershire
sauce and simmer 10 minutes more. To serve, ladle 1 generous cup of
bisque into each of 6 soup plates. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-26-1997
Recipe by: Emeril Lagasse
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