Nick Wisman

49 RECIPES

Expert in specialized/trending diets such as Paleo, gluten-free, vegan, heart-healthy, all organic, etc.

Lower Calorie Crab Bisque With Garlic Croutons

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.

CUISINES: Southern
LEVEL: MEDIUM
SERVING: 6 People
TIME: 20 min
COOKING TIME: 30 min
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 Cups Cauliflower, cut into small florets
  • 1 cup Sherry wine
  • Cups Reduced sodium chicken stock
  • 3 sprigs Fresh thyme
  • 2 ea. Bay leaves
  • 2 cups 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 cups 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
Step 1
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
Step 2
Step 2
Add corn and cook one more minute until all ingredients are tender. Add cauliflower, salt, and pepper.
Step 3
Step 3
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
Step 4
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
Step 5
Step 5
Strain and reserve olive oil and discard thyme and add garlic to the pot.
Step 6
Step 6
Step 6
Preheat oven to 350°F/175°C.
Step 7
Step 7
Step 7
In a medium bowl, toss bread cubes with olive oil, salt, pepper.
Step 8
Step 8
Step 8
Back 10-15 minutes, stirring often, until golden brown and crispy throughout.
Step 9
Step 9
Step 9
Add evaporated low-fat milk to the pot and blend the soup mixture in batches until desired consistency.
Step 10
Step 10
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
Step 11
Step 11
Enjoy!