Pepper Jack-Crab Bisque
My husband and I had enjoyed a soup likethis when dining out with our good friends, Rick and Carolyn. My efforts torecreate it really paid off…we love it!
Equipment
- stockpot
Ingredients
- 2 T. butter
- 2 stalks celery finely chopped
- 1 onion finely chopped
- 2 10-3/4 oz. cans tomato bisque or tomato soup
- 2-1/2 c. whipping cream or half-and-half
- 3 8- oz. pkgs. imitation crabmeat flaked
- 1-1/2 c. shredded Pepper Jack cheese
Instructions
- Melt butter in a stockpot over medium heat.
- Add celery and onion; cook until softened.
- Add bisque or
- soup, cream or half-and-half and crabmeat.
- Simmer over low heat until heated through; stir in cheese.
- If too thick, add a little more cream or half-and-half as desired.