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Broccoli & "Sea Leg" Bisque

Source of Recipe

Pam/EDC


Recipe Introduction

Delicious!! I might even try adding a 1/4 cup of dry sherry and a sprinkle of nutmeg the next time I make this. My kids even enjoy this and its elegant enough for company.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=284.1

List of Ingredients

1 1/2 cups chopped onion (may substitute 1/2 cup for chopped leeks)
2 Tbsp butter
1 Tbsp veg. oil
5 cups chicken broth (canned is fine)
2 nice "stemmy" broccoli crowns
4 medium potatoes, peeled and diced, divided
1 1/2 cups diced carrots, divided
3/4 cup chopped celery **
1 1/2 tsp lemon juice
1/4 tsp dried thyme leaves
1 bay leaf
1/8 tsp cayenne pepper
12 oz can evaporated milk - fat free is fine
1 lb ‘sea legs' salad style imitation crab meat, coarsely chopped


Recipe

In a large saucepan, saute onions in butter and oil until soft. Meanwhile, wash broccoli and cut off stems, reserve florets. Chop stems, set aside. Once onions are soft, add broth, chopped broccoli stems, HALF the potatoes, HALF the carrots, the celery, lemon juice, thyme, bay leaf and cayenne pepper. Bring to boil, reduce heat and simmer for 15 minutes.

Remove from heat. Take out bay leaf. Carefully ladle veggies out of hot broth and puree in blender or food processor. Return to pot. Add remaining potatoes and carrots, return to heat and simmer for 10 minutes.

Meanwhile, chop broccoli florets into bite size pieces. When potatoes and carrots are nearly tender, add florets and cook for 5 - 10 min. Add evaporated milk and sea legs, heat through. Add salt and pepper, to taste, last.