July 23, 2016
Lunch, Soups/Stews, Shellfish,
Crab meat, Dairy, Southern, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, No Eggs, Make it from scratch more
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"Creamy bisque with the surprise of peppery watercress in it. Using fresh crabmeat is key!"
Saute carrot and onion in butter in a skillet until tender. Reduce heat to low; add lour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Add half-and-half and the next 3 ingredients; stir well. Cook until thoroughly heated, but do not boil. Stir in watercress, red pepper, and black pepper.
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