Asparagus Crab Bisque
The recipe Asparagus Crab Bisque can be made in approximately 45 minutes. This recipe makes 5 servings with 159 calories, 12g of protein, and 8g of fat each. For $2.07 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. It works well as a side dish. This recipe from Sumptuous Spoonfuls requires onion, bay leaf, broth, and low fat milk. It is a good option if you're following a pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. If you like this recipe, you might also like recipes such as Crab Bisque, Crab Bisque, and Crab Bisque.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
8 oz. cooked asparagus
1 bay leaf
1 cup chicken or seafood broth
1 6-oz. can crabmeat, drained
1 - 2 stalks celery, chopped
2 - 4 oz. Greek cream cheese (or Neufchatel), cold
a bit of fresh dill, snipped
2 Tablespoons fish sauce
2 - 3 cloves garlic, peeled and chopped
1/2 cup low fat milk, cold
1/2 Tablespoon olive oil
1 onion, peeled and chopped
1/3 cup shredded Asiago or Parmesan cheese
1 cup water
1/4 cup white wine
1/2 slice whole wheat bread, toasted and broken into chunks
Equipment:
sauce pan
blender
frying pan
Cooking instruction summary:
In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until all is nice and tender and soft. Stir in the wine and continue to cook until the wine is dissipated.Stir in the broth, water and fish sauce. Add the bay leaf, bring to a simmer and cook for 10 - 15 minutes.Pour the broth into a blender cup along with the asparagus, Greek cream cheese, milk, bread and cheese. Add more or less cream cheese, according to the creaminess desired. Blend until smooth.Pour the soup back into the pan and stir in the cheese, crabmeat, and dill. Taste and adjust seasonings as desired.
Step by step:
1. In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until all is nice and tender and soft. Stir in the wine and continue to cook until the wine is dissipated.Stir in the broth, water and fish sauce.
2. Add the bay leaf, bring to a simmer and cook for 10 - 15 minutes.
3. Pour the broth into a blender cup along with the asparagus, Greek cream cheese, milk, bread and cheese.
4. Add more or less cream cheese, according to the creaminess desired. Blend until smooth.
5. Pour the soup back into the pan and stir in the cheese, crabmeat, and dill. Taste and adjust seasonings as desired.
Nutrition Information:
covered percent of daily need
