Recipe: Crab Bisque (Carnation, 1980's)

CRAB BISQUE

"Evaporated milk gives this bisque its traditional, creamy richness."



1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butler
1/2 cup flour
4 1/2 cups water
2 chicken bouillon cubes
1 tablespoon ketchup
1bay leaf
1 teaspoon seasoned salt
3/4 cup (one 6 1/2 ounce can) crab meat and juice
2/3 cup (about 4 ounces) diced white fleshed fish
2 tablespoons dry white wine
1 cup undiluted Carnation Evaporated Milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually add 4 1/2 cups water, stirring to blend. Add bouillon cubes, ketchup, bay leaf, and seasoned salt. Heat to boiling; reduce heat and boil gently 5 minutes, stirring occasionally.

Add crab meat and juice, white fish, and wine. Stir to break up crab meat. Boil gently 5 minutes. Remove from heat. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil.

Makes about 7 cups soup
Source: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, Carnation Company, 1985