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   Sandi’s Crab Bisque  

  Here is my recipe for Crab Bisque…  I love to make soups and my husband says I make the best.  Be Creative, some of the best soup is when you just use what you have in the refrigerator.   Always add a lot of love in your cooking and it will be great.  I shared this recipe during the Holidays and everyone loved it.    Enjoy!!

3 Tab olive oil

1 c. chopped onions

1 c. chopped red pepper

1 c. thinly sliced carrots

1 c. chopped celery

1 ½ to 2 lbs of Crab Meat

2-3 tsp Old Bay seasoning

2 cans (14oz) Chicken Broth

2 cans of Cream of Potato Soup

1 can of Campbell’s Southwest Style Pepper Jack Soup

1 can of Cream of Celery Soup

3 Cups of Milk

1 Quart of light cream

In a Large pot, sauté onion, red pepper, celery and carrots in olive oil until tender.  Add broth and soups. Bring to a boil and simmer gently for 10 minutes. Add milk, cream, crab meat and Old Bay.  Simmer for another 20 minutes.   Garnish with parsley before serving.

If you want the soup to be thicker, blend 1/3 cup flour into 1 cup of water.  Add enough to make the bisque as thick as you want. The longer it cooks the thicker it will get.

Tip: This is a great recipe for entertaining! Once you finish making the soup transfer to a crock pot to keep warm.