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Soups & Bisques
Broccoli & Crab Bisque
Creamy, cheesy, and totally luxurious.
Leeks, mushrooms, broccoli, and Jarlsberg cheese come together in a rich cream-based bisque with crabmeat. This is the soup that made guests feel like they were dining at a five-star restaurant.
- Category
- Soups & Bisques
- Servings
- 7
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 cup sliced leeks
- 1 cup sliced fresh mushrooms
- 1 cup fresh or frozen chopped broccoli, thawed and drained
- 1 clove garlic, minced
- ¼ cup butter or margarine
- ¼ cup all-purpose flour
- ¼ teaspoon dried thyme, crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small bay leaf
- 3 cups chicken broth
- 1 cup light cream
- ¾ cup shredded Jarlsberg or Swiss cheese (3 oz)
- 1 (6-oz) package frozen crabmeat, thawed and drained
Instructions
- 1
In a 3-quart saucepan, cook leeks, mushrooms, broccoli, and garlic in butter until crisp-tender.
- 2
Blend in flour, thyme, salt, pepper, and bay leaf.
- 3
Add chicken broth and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- 4
Add cheese; stir until melted. Add crabmeat; heat through.
Recipe shared by Gerry D