Bone Suckin' Squash and Crab Bisque
Ingredients:
Bone Suckin' Habanero Sauce, 1 Tbsp.
Bone Suckin' Seasoning & Rub, 2 tsp.
Butter, 6 Tbsp.
Carrot, 1 grated
Onion, 1 large minced
Garlic Clove, 1 minced
Patty Pan Squash or Medium Yellow Squash, grated
Chicken Broth, 4 cups, reduced sodium
Crabmeat, 1 lb., pieces and shell removed
All Purpose Flour, 1/2 cup
Heavy Cream, 2 cups
Directions:
Melt butter in a saucepan over medium heat. Add Carrot, Onion and Garlic and cook until tender, for 10 minutes. Add Chicken broth, stir and bring to a simmer. Add Crabmeat and cook over low heat.
While the soup cools, mix together flour and cream to make a paste and mix well. Add paste to the soup mixture, making sure the soup is not too hot. (The cream can curdle if the heat is too high.) After the flour/cream mixture is added, stir. Soup will thicken as paste dissolves in soup. Increase the heat to a simmer and serve. Serves 8.
Melt butter in a saucepan over medium heat. Add Carrot, Onion and Garlic and cook until tender, for 10 minutes. Add Chicken broth, stir and bring to a simmer. Add Crabmeat and cook over low heat.
While the soup cools, mix together flour and cream to make a paste and mix well. Add paste to the soup mixture, making sure the soup is not too hot. (The cream can curdle if the heat is too high.) After the flour/cream mixture is added, stir. Soup will thicken as paste dissolves in soup. Increase the heat to a simmer and serve. Serves 8.
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