Souper Sister Lucy is here with us, she is the heart of our "VE" family, her family and the church family. If you want something to get started or done, you just call Lucy, and we are calling on her today. She is making one of my father's favorite soup, that he said was delicious, Crab Bisque. Dad would make this soup when friends came over to play cards with them in Florida. This bisque is creamy and flavorful, and not difficult to make. You can eat it cold or hot, so it is a natural soup for Floridians. We New Yorkers served this soup hot with hot popovers and orange/honey butter.
CRAB BISQUE SOUP
Souper Lucy/Souper Sarah
This recipe is simple and the result is a thick consistency that is rich and flavorful. The sherry makes the soup!
1 can cream of mushroom soup
1 can cream of celery or asparagus soup
2 cups half & half
1 cup sherry
1 can crab meat - 14.5 oz
1 - In a soup pan, add mushroom soup, celery soup, half & half, and sherry. Mix with a whisk until soup is dispersed and thoroughly mixed.
2 - Drain and rise crab meat before adding to soup; then stir.
3 - Season to taste.
4 - If serving the soup hot, bring to serving temperature.
5 - If serving cold, chill for an hour. Chilled soup may need to have more seasoning added than soup that is served hot. Taste and add salt.
Add cream of mushroom soup
Cleaning the soup can out with half & half
Our tester - Mom - the wine is OK to use!
Stirring the soup
Testing the cold soup