Crab Bisque

Winter is still with us!

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!

INGREDIENTS

Serves 6-8

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

Salt

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

Hot popovers - Mom taught us how to make them!

Serve in warm bowls

Good with oyster crackers

Mom's cookies!

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Every week when we make soup, Mom always brings her homemade cookies for our tasting event. They are sooo good! Today, we made her famous popovers and they are quite easy to make. The light and fluffy taste was enhanced with the orange and honey butter.

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Lucy you are a great cook and it was wonderful cooking with you again (we have cooked together on many church dinners). Here is her advise - always follow the recipe "exactly" the first time you make it, then make your changes. That piece of advise is hard for me to remember, as I have a tendency to change recipes! Lucy will be back on the blog making her favorite White Bean Soup with Mustard Greens. Thank you, Lucy, for being our guest souper.

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The thought for the week - Find a few minutes each day to completely unplug!

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Happy souping until we meet again!

Souper Sarah