Southern cuisine

Medium

Lower Calorie Crab Bisque With Garlic Croutons

Name: Lower Calorie Crab Bisque With Garlic Croutons
Prep time: -1 days 23 hr 50 min
Cook time: 30 min
Total time: 20 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 tbsp. Butter; 1 cup Red onion, small diced; 1 cup Yellow bell pepper, small dice; 1 1/2 cup Red bell pepper, small dice; 1/4 tsp. Salt; 1/4 tsp. Black pepper; 1/2 cup Celery, small dice; 1 cup Fresh corn Kernals (or frozen); 1 1/2 cup Cauliflower, cut into small florets; 1 cup Sherry wine; 2½ cup Reduced sodium chicken stock; 3 sprigs Fresh thyme; 2 ea. Bay leaves; 2 cup Evaporated low-fat milk; 1/2 cup Sour cream; 1 tsp. Paprika; 1/2 tsp. Salt; 1/2 tsp. Pepper; 16 oz. Lump crab meat; 1/2 ea. Lemon juice; For The Olive Oil; 1/4 cup Olive oil; 5 ea. Garlic cloves; 3 sprigs Fresh thyme; For Sourdough; 2 cup Sourdough loaf, cut into 1 in pieces; 1/2 tsp. Salt; 1/4 tsp. Black pepper; Garnish; 1/4 cup Lump crab meat

Chef Nick Wisman

RATING LIKE SAVE PRINT

Lower Calorie Crab Bisque With Garlic Croutons

5 stars rating if you like it!

Done

Crab Bisque on a low cal diet can be delicious. This vibrant soup is thick and creamy. Packed with large flakes of fresh crab meat gently folded in. The bisque base comes from a fresh medley of hearty vegetables gently cooked and then pureed to a smooth and creamy texture. Save some crab meat to garnish and serve alongside some crunchy garlic crostini croutons.

Recipe

PRE TIME: -1 days 23 hr 50 min

COOKING TIME: 30 min

TOTAL TIME: 20 min

6 SERVING

Ingredients:

1 tbsp. Butter
1 cup Red onion, small diced
1 cup Yellow bell pepper, small dice
1 1/2 cup Red bell pepper, small dice
1/4 tsp. Salt
1/4 tsp. Black pepper
1/2 cup Celery, small dice
1 cup Fresh corn Kernals (or frozen)
1 1/2 cup Cauliflower, cut into small florets
1 cup Sherry wine
2½ cup Reduced sodium chicken stock
3 sprigs Fresh thyme
2 ea. Bay leaves
2 cup Evaporated low-fat milk
1/2 cup Sour cream
1 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Pepper
16 oz. Lump crab meat
1/2 ea. Lemon juice
For The Olive Oil
1/4 cup Olive oil
5 ea. Garlic cloves
3 sprigs Fresh thyme
For Sourdough
2 cup Sourdough loaf, cut into 1 in pieces
1/2 tsp. Salt
1/4 tsp. Black pepper
Garnish
1/4 cup Lump crab meat
1 tbsp. Olive oil
a pinch Chives

Directions:

Step 1

In a large saucepan, melt butter over medium heat. Add onion, cook for 1 minute, and add bell pepper, salt, pepper, and celery, cook for 2 minutes.

Step 2

Add corn and cook one more minute until all ingredients are tender. Add cauliflower, salt, and pepper.

Step 3

Deglaze the pan with the sherry wine and scrape all bits off the bottom of the pan. Add reduced-sodium chicken stock, and thyme, bay leaves, bring to a simmer. Cook for 10-20 minutes, until cauliflower, is tender. Remove from heat and remove herbs.

Step 4

Crush garlic and place in the small saucepan with olive oil. Bring to a simmer and cook until garlic is light brown and tender. Remove from heat and add thyme sprigs. Allow cooling until ready to use.

Step 5

Strain and reserve olive oil and discard thyme and add garlic to the pot.

Step 6

Preheat oven to 350°F/175°C.

Step 7

In a medium bowl, toss bread cubes with olive oil, salt, pepper.

Step 8

Back 10-15 minutes, stirring often, until golden brown and crispy throughout.

Step 9

Add evaporated low-fat milk to the pot and blend the soup mixture in batches until desired consistency.

Step 10

Add back to the stove-top saucepan and add remaining ingredients. Bring to a light simmer for 2-3 minutes, careful not to boil too hard as the sour cream will separate.

Step 11

Enjoy!