E: Lightened Up Crab Bisque Filed under ( Crab, Healthy, Seafood, Soup )

The weather in Charleston on Monday was crazzzzy (for the South). We got rain, freezing rain & sleet. Most of the bridges (VERY important in the low country) shut down. I was happy to work from home in sweat pants :) I did brave the weather for the gym and a quick stop at the food store. Other than those two trips, I was home!

When it came time for dinner, I knew it was time for soup! When we lived in Maryland, Josh loved eating crabs and crab soup. Unfortunately, there hasn’t been a lot of crab eating since our move to SC. I thought this lightened up bisque from cooking light would be perfect. I didn’t make the relish, halved the recipe, and made just a few ingredient adjustments

Ingredients:

• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 3/4 cup diced red potatoes
• 1/4 teaspoon sweet or hot smoked paprika, plus more for garnish
• 1/8 teaspoon dried ground red pepper (remove if you don’t like heat)
• 1/2 cup dry sherry
• 1 cup vegetable broth
• 1 cup low-fat milk
• 8 ounces crabmeat, drained if necessary

Directions:

Heat oil in a large saucepan over medium heat. Add corn, onion, carrots, and celery and cook, stirring often, until the onion, carrots & celery have softened, about 5 minutes. Add potato, paprika and red pepper and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

Utilize a blender to puree the mixture. Stir in milk and crab. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Sprinkle with additional paprika, if desired.

The result (note: I need to make a light box!!):

    

How is the weather where you are?