I have been making this recipe for years and every person I have served it to has requested the recipe. I first made it while living in Canada and will provide the recipe using the ingredients commonly found there. On coming to the U.K. I had to adapt it slightly but the result was the same thankfully. This is a "meal" more than a soup - a great Saturday supper which if served with lovely warm French bread and brie will leave you sated. And never ever would anyone believe it was all out of tins.

DIVINE AND EASY CHEATS CRAB BISQUE

1 tin crabmeat
3 to 4 oz dry sherry
1 tin Campbell's Condensed Cream of Tomato Soup
1 tin Campbell's Condensed Green Pea Soup
12 oz whipping cream

Drain a tin of good quality crabmeat and place in a bowl along with dry sherry to soak.

In a saucepan combine the two soups (undiluted) and gently blend on a low element setting.

Add the sherry crabmeat to the soups. Remove from the heat source.

Just before serving blend in whipping cream and gently reheat - Do NOT ALLOW THIS TO BOIL.

NOTES:
If soup appears too thick just tweak it with a bit more cream and/or sherry. Try to avoid using lowfat soups though (naughty!) as it loses flavour. I first served this as an apres crosscountry ski snack and it really is a meal.

This serves 2 1/2 people - in other words a wee second portion but I can never manage it!!! as it is so rich and filling.

HAVE A NICE SNOOZE AFTER CONSUMING!! VERY RICH BUT FABULOUS.