With crab meat in my neighborhood costing well in excess of $10 a pound, I make this soup wit "sea legs" a Japanese imitation of king crab legs made from fish that is reconstituted and rolled. Its red outer coating contrasts beautifully with the bright green broccoli, resulting in a visually appealing as well as delicious soup. 2 tsp. butter or oil 3 c. broth (fish, chicken, or vegetable) 1/2 lg. head broccoli, stems sliced crosswise and flowerettes reserved 4 med. potatoes, peeled and diced, divided 1 1/2 c. diced carrots, divided 1/4 c. chopped celery 1/2 tsp. freshly ground black pepper, or to taste 1 tsp. lemon juice 1/4 tsp. thyme leaves, crushed 1 bay leaf 1/4 tsp. salt (or less if broth was salted), if desired Dash cayenne, or to taste 2 c. skim milk 1/2 lb. crab meat or sea legs, sliced into 1/2 inch pieces

In a large saucepan, saute the onion in the butter or oil until it is soft. Add the broth, broccoli stems, half the potatoes, half the carrots, celery, pepper, lemon juice, thyme, bay leaf, salt, and cayenne. Bring the soup to a boil, reduce the heat, and simmer the soup for about 15 minutes or until the vegetables are tender. Remove the bay leaf, and puree the vegetables and broth in a blender. Return the puree to the pot. Add the remaining potatoes and carrots, and cook the soup over a low heat for about 10 minutes. When the potatoes and carrots are nearly soft, add the broccoli flowerettes to the pot, and cook the soup for another 5 to 10 minutes or until the broccoli is tender crisp. Add the milk and the crab meat or sea legs, and heat the bisque but do not boil it. Serve the bisque with croutons, if desired. This takes a little preparation time but it's well worth it. Double the recipe. It freezes very well. However, don't put the broccoli in the part you are going to freeze. It tends to get soggy. Add broccoli after defrosting.