Sunday, March 24, 2013

Crab Bisque with Avocado-Tomato-Corn Relish

Photo by Katie Guymon

I saved this recipe from Eating Well, a long, long time ago in a galaxy far, far away when Pinterest was in its infancy, and its users actually had grand intentions to make use of what they pinned. I rediscovered this soup over the weekend while perusing my recipe boards and decided to dive on in.

Shockingly, this crab bisque is actually healthy, subbing heavy cream for skim milk, and (in my humble opinion) it doesn't lose any flavor.

I'm so happy to have a warm bowl of soup on this weirdly, heavily snowy day in late March.

Crab Bisque with Avocado-Tomato-Corn Relish [adapted from Eating Well]
-1 small avocado, finely diced
-1 cup frozen corn kernels, thawed
-1 medium tomato, seeded and finely diced
-juice of 1 lime
-1/4 teaspoon salt
-freshly ground pepper to taste

-1 tablespoon extra-virgin olive oil
-1 cup frozen corn kernels, thawed
-1 cup chopped onion
-1 cup diced yellow bell pepper
-1 1/2 cups diced peeled russet potato
-3/4 paprika, plus more for garnish
-1 cup cooking sherry
-3 cups seafood stock
-2 cups skim milk
-16 ounces crab meat, drained if necessary
-1/2 teaspoon salt

1. To prepare relish: combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

2. To prepare bisque: heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

3. Working in two batches, puree the vegetable mixture in a blender or food processor. Alternately, use an immersion blender. Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

4. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

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