Tomato Crab Bisque
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It's fun to impress company at the dinner table, but who needs to do a lot of work? This one's from my "tried and true" file, 'cause it's as easy as it is elegant!
What You'll Need
- 2 tablespoons butter
- 2 large onions, finely chopped
- 2 celery stalks, finely chopped
- 1 (29-ounce) can crushed tomatoes
- 4 cups (1-quart) half-and-half
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 (6½-ounce) cans crabmeat, drained
What to Do
- In a soup pot, melt the butter over medium heat. Add the onions and celery and sauté for 4 to 5 minutes, or until tender. Add the crushed tomatoes, half-and-half, bouillon cubes, salt, and pepper.
- Cook for 5 to 7 minutes, or until hot but not boiling, stirring occasionally.
- Stir in the crabmeat and cook for 2 to 3 minutes, or until heated through.
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