National Soup Month Continues – Tomato Bisque with Peekytoe Crab and Black Truffle Oil

Nostalgic Salt and Pepper ShakersThis recipe originally appeared in Maine Food & Lifestyle and we thought we’d share.

With January being National Soup Month, we wanted to put our own New England flavors on the event. We’ve already shared a New England Clam Chowder recipe, and this continues along the same lines. January in New England is cold and the body craves rich, heavy foods to help keep it warm. Soup as a meal might seem like a light-weight prospect, but it doesn’t have to be. Rich soups served with hot, soft pretzels and cheddar cheese by candle light will warm up anyone.




Tomato Bisque with Peekytoe Crab and Black Truffle Oil

You will need:
1 chopped medium yellow onion
2 minced garlic cloves
1 minced shallot
1 large can of diced tomatoes
2 T balsamic vinegar
1 T fresh chopped dill
1 T fresh chopped flat parsley
6 C vegetable broth
1 C heavy cream
½ C crème fraiche or sour cream
8 oz Peekytoe crabmeat (picked and cooked)
Sea salt
Fresh cracked black pepper
Extra virgin olive oil
Black Truffle Oil

Saute onions, garlic and shallots until just translucent in 2-3 T olive oil.
Add tomatoes and vinegar.
Stew 20 minutes on low heat.
Add vegetable broth and heavy cream.
Simmer 45 minutes.
In a separate bowl, add sea salt, fresh cracked pepper, and half of the fresh herbs to Peekytoe Crab.
Gently stir and set aside in refrigerator.
Mash or blend soup.
Stir in crème fraiche, fresh herbs, and salt and pepper to taste.
Serve with 2 T of Peekytoe Crab on top. Drizzle with Black Truffle Oil.

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