(Easy Bisque Recipes)
(Crab)3 tablespoons butter¼ cup flour 1 teaspoon salt 1/8 teaspoon pepper 3 cups milk 1 cup chicken broth 1 1/3 cups crab meat 1 sliced, peeled medium onion 1 teaspoon parsley ½ cup cream
Melt butter in large saucepan; stir in flour, salt and pepper. Add milk and broth gradually, stirring, over low heat, until thickened. Add crab meat, onion and parsley. Cover; simmer over low heat for 10 minutes. Remove from heat; strain, Remove crab meat from strainer and return to soup. Add cream and reheat. Makes about six servings.
Creamy Blueberry Bisque2 cups blueberries2 cups water 1/3 cup granulated sugar 1 teaspoon brown sugar 1 cinnamon stick 1 lemon, thinly sliced 2 cups nonfat plain yogurt 1 cup apple juice
Reserve a few blueberries for garnish. Place the remaining blueberries, water, sugar, cinnamon and lemon in a sauce pan. Simmer, uncovered, for 15 minutes, then drain through a sieve into a bowl underneath. Chill the sieved liquid. Just before serving, whisk together liquid, yogurt and apple juice. Garnish each serving with a spoonful of yogurt and a few berries.
(Lobster)1 can (10 ½ ounces) condensed cream of chicken soup1 ½ cups milk 5 ½ ounces lobster, drained and broken apart ¼ teaspoon paprika 1/8 teaspoon nutmeg Dash cayenne pepper
In saucepan add all ingredients. Heat on medium high, stirring occasionally heat to a boil. Serves up to four people.
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