*  Exported from  MasterCook  *
 
             Creamy Tomato Bisque with Lump Crabmeat and Basil
 
 Recipe By     : Cooks Tip, Charleston.net
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         ripe tomatoes -- chopped (1-1/2 cups)
      1/3  cup           extra virgin olive oil
    1      small         onion -- chopped (1/3 cup)
    1      teaspoon      minced garlic
      1/2  cup           all-purpose flour
    3      cups          chicken broth
      3/4  cup           fresh basil -- chiffonade cut
    4      cups          tomato sauce
    2      cups          tomato juice
    1      cup           half and half -- or
                         whipping cream
    1      tablespoon    sugar
      1/2  teaspoon      salt -- to taste
                         White pepper -- to taste
    8      ounces        lump crabmeat
 
 Chiffonade: rolls leaves in sheath, from tip to stem.  Then cut into thin
 strips.
 
 Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
 seconds or until skin begins to peel back. Plunge into ice water. Peel
 tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive
 oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until
 transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown.
 Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
 mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
 tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes.
 With large spoon, skim froth from top as it forms. Whisk in cream; heat to a
 simmer. Skim again, if necessary. Add sugar and season with salt and white
 pepper. Ladle into warm cups or bowls and garnish with remaining basil and
 fresh crabmeat, if desired. 8 cups; 8 servings
 
 
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