| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 4 | tb | Butter |
| 4 | tb | Flour |
| 2 | cn | Artichoke hearts; chop,reserve liquid |
| 1 1/2 | c | Rich seafood stock |
| 1 | c | Heavy cream |
| 1 | c | Milk |
| 1 | lb | Lump crabmeat |
| Fresh basil | ||
| 1 | ts | Seasoned salt |
| 1 | ds | White pepper |
| 1 | ds | Hot sauce |
| 1 | Red bell pepper | |
| 2 | tb | Olive oil |
INSTRUCTIONS
BISQUE SAUCE 1. In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes. 2. Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil. 3. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice. Sauce: 1. Take the pepper and place on charcoal grill or under oven broiler. When skin is charred, place in a paper bag for approximately 10 minutes. 2. Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth. 3. Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look. Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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