Best Broccoli Crab Bisque Recipes

BROCCOLI AND CRAB BISQUE

Broccoli and Crab Bisque image

Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. -Dorothy Child, Malone, New York

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

Steps:

In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream., Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.

Nutrition Facts : Calories 303 calories, Fat 20g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

BROCCOLI CRAB BISQUE

Broccoli Crab Bisque image

"For a casual company meal, I serve this creamy soup along with miniature ham sandwiches," writes Karen Balistrieri from Oconomowoc, Wisconsin. "Sometimes we leave the bay leaf in the soup as a sign of good luck for the person who gets it in their bowl," she adds.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 cup sliced leeks (white portion only)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli florets
1/4 cup butter, cubed
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
3 cups chicken broth
1 cup half-and-half cream
1 cup shredded Swiss cheese
1 can (6 ounces) crabmeat, drained

Steps:

In a large saucepan, saute the leeks, mushrooms and broccoli in butter until tender. Add garlic; cook 1 minute longer. Add the flour, thyme, pepper and bay leaf; mix well. Stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf.

Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 532mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

BROCCOLI AND CRAB BISQUE

Broccoli and Crab Bisque image

Number Of Ingredients 14

Ingredients

1 head broccoli
4 potatoes
1 1/2 cups diced carrots
1 pound crabmeat (imitation) or sea legs
1 1/2 cups chopped onions
2 teaspoons margarine or oil
5 cups broth (fish, chicken, or vegetable)
3/4 cup chopped celery
1/2 teaspoon black pepper
1 teaspoon lemon juice
1/4 teaspoon thyme
1 bay leaf
3/4 teaspoon or less salt
2 cups skim milk

Steps:

Slice broccoli stems crosswise and reserve flowerets. Peel and dice potatoes and carrots. Slice crabmeat into 1/2-inch pieces. Sauté onion in margarine until soft. Add broth (fish bouillon cubes best), broccoli stems, half of potatoes and carrots, celery, pepper, lemon juice, thyme, bay leaf, and salt. Bring to boil, reduce heat, simmer for 15 minutes or until vegetables are tender. Remove bay leaf. Purée vegetables and broth in blender. Return purée to pot. Add remaining half of diced potatoes and carrots; cook soup over low heat about 10 minutes or until vegetables are tender. Add broccoli flowerets and cook for 5-10 minutes until broccoli is tender-crisp. Add milk and crabmeat; heat but do not boil. Serve with favorite croutons, if desired. Fun Fact: On October 9, 1701 the Collegiate School of Connecticut was chartered in Old Saybrook. It moved to New Haven in 1716, and was later renamed Yale University.

Nutrition Facts : Nutritional Facts Serves

BROCCOLI AND CRAB BISQUE RECIPE

Broccoli and Crab Bisque Recipe image

Since our son is a broccoli grower, our friends keep supplying us with recipes using broccoli. To this family favorite, add a tossed salad, rolls, fruit and cookies, and you have an easy but delicious supper full of nutrition. -Dorothy Child, Malone, New York

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1 cup sliced leeks (white part only)
1 cup sliced fresh mushrooms
1 cup fresh broccoli florets
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 bay leaf
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1 cup half-and-half cream
3/4 cup shredded Swiss cheese
1 package (6 ounces) frozen crabmeat, thawed, drained and flaked

Steps:

In a large saucepan, cook the leeks, mushrooms, broccoli and garlic in butter until broccoli is crisp-tender. Stir in flour and seasonings until blended. Gradually add broth and cream.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add cheese; stir until melted. Add crab; heat through but do not boil. Discard bay leaf before serving.
Yield: 5 servings.
Originally published as Broccoli and Crab Bisque in Bountiful Harvest Cookbook
p51
Nutritional Facts
serving (1 cup) equals 303 calories, 20 g fat (12 g saturated fat), 98 mg cholesterol, 674 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.
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