| 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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