| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
|
Soups |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
| 4 |
T |
Flour |
| 2 |
|
Artichoke hearts |
|
|
chopreserve liquid |
| 1 1/2 |
c |
Rich seafood stock |
| 1 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 1 |
lb |
Lump crabmeat |
|
|
Fresh basil |
| 1 |
t |
Seasoned salt |
| 1 |
ds |
White pepper |
| 1 |
ds |
Hot sauce |
| 1 |
|
Red bell pepper |
| 2 |
T |
Olive oil |
INSTRUCTIONS
In a heavy soup pot, melt butter and add flour and stir constantly for
2 minutes. Add reserved artichoke liquid, stock, heavy cream and milk,
stirring between each addition. Add basil, salt, pepper and hot sauce.
Must use fresh basil. Gently stir in chopped artichoke hearts and
crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your
choice. Sauce 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. Remove skin and seeds and place flesh in
blender with 2 tablespoons of olive oil and process until smooth.
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
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”