- 41. CRABMEAT BISQUE
- Remove any shell from crabmeat and rinse. Mix the soup and milk; add a ... and crunchy hot French bread.
Ingredients: 5 (soup ...)
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- 42. SHRIMP BISQUE
- Combine celery soup, celery, tomato juice, ... to simmer. Makes 6 bowls.
Ingredients: 9 (celery .. cornstarch .. juice .. milk .. mustard ...)
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- 43. CRAB BISQUE
- Blend soups. Stir in milk ... Sprinkle snipped parsley on top.
Ingredients: 6 (crabmeat .. cream .. milk .. sherry .. soup ...)
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- 44. SEAFOOD BISQUE
- Blend soups. Stir in milk and cream. Heat just to boiling. Add crab and shrimp. Stir in wine just before serving.
Ingredients: 7 (milk .. shrimp .. soup ...)
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- 45. SHRIMP BISQUE
- Blend soups. Stir in milk. ... with French bread. Serves 4-6.
Ingredients: 6 (milk .. soup ...)
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- 46. TOMATO BISQUE
- Cook onions until tender. Add the rest of the ingredients (don't over heat, milk will curdle). When cool add 1 teaspoon soda and stir well.
Ingredients: 7 (cubes .. leaves .. milk .. onions .. soup .. tomatoes ...)
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- 47. CRAB BISQUE
- Blend soups; stir in milk and cream. Heat just to boiling. Add crab; heat through just before serving. Float butter atop. Serves 6-8.
Ingredients: 5 (cream .. milk .. soup ...)
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- 48. CRAB BISQUE
- Combine first 4 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry. Serve immediately. Yield 6 cups.
Ingredients: 6 (half .. milk .. sherry ...)
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- 49. CREAM VEGETABLE BISQUE
- In 2 quart saucepan, over medium heat in butter, cook carrots, celery, and onion until tender-crisp. Stir in above mixture and heat thoroughly.
Ingredients: 7 (celery .. milk .. onion .. soup .. strips ...)
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- 50. LOBSTER BISQUE
- Thaw lobster meat; cut in bite-size pieces. Empty soup in large saucepan. Slowly ... with slivered almonds. Serves 8.
Ingredients: 5 (almonds .. meat .. milk .. sherry .. soup)
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