Tomato and Crab Bisque with Caprese Salad

Sep 17, 2005 by eller | 0 Comments| Share it:   

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Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 30 mins. - 1 hr.
  • Serves: 6

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Ingredients

  • 6 firm ripe tomatoes Ideally you'll want about 4 cups worth once they're all crushed. You can also use a large can (28 oz) of factory crushed tomatoes.
  • 250ml (1 cup) chicken stock or vegetable stock
  • 125ml ( half a cup) table cream (18%)
  • 250g (9 ounces) crab meat (I used rinsed, canned crab. Make sure whatever you use is leg meat, not just a percentage of leg meat or imitation crab.)
  • 30ml (2 tablespoons) thyme - chopped
  • 30ml (2 tablespoons) parsley - chopped
  • 15ml (1 tablespoon) garlic - chopped
  • salt and pepper to taste
  • Bocconcini cheese
  • 12-15 fresh basil leaves
  • 1 tablespoon olive oil
  • 1 tsp. Balsamic vinegar

Step 1

Crab Meat:

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Step 2

Photo showing 250ml (1 cup) chicken stock:

2

Step 3

Photo showing 2 cloves chopped garlic:

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Step 4

Photo showing 30ml (2 tablespoons) fresh, chopped thyme and parsley:

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Step 5

Photo showing 125ml (half a cup) table cream (18%):

5

Step 6

Wash the tomatoes well, and put them aside. Boil a quantity of water that'll easily accommodate the tomatoes once immersed.

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Step 7

Once the water boils, add your tomatoes carefully to the pot with a slotted spoon or a ladle for about minute. You don't want to cook anything here. This is just a step in removing the skin.

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Step 8

Once the minute is up, put the pot into your sink and run cold water over everything for another minute. Remove the tomatoes and empty the pot, setting it aside.

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Step 9

Peeling and removing the seeds and core from the tomatoes is quite messy but there are quite a few techniques used by professionals that I suppose I could have used. I'd never worked with tomatoes before so I did things kind of blindly, but it all turned out fine once I'd wiped the counter down afterward. Cutting an 'x' lightly into each tomato made it very easy to remove the skins. You can also pull on the skin with your nails to create a flap to pull back from the tomato if you like.

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Step 10

Do this with each tomato and then cut them into quarters so to remove their seeds and cores. Don't worry about getting every single seed out.

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Step 11

Then, crush the tomatoes by squishing them through your fingers or if you are fortunate to have one, a tomato mill. Alternatively, you can dice them on a cutting board. Once completed, put them back into your pot along with 250ml of chicken stock.

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Step 12

Add the olive oil to a separate pan and cook your onion until it's just about brown.

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Step 13

Then add the garlic and thyme and cook it all together until it becomes fragrant.

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Step 14

Combine these ingredients with your tomatoes and stock. Cover the pot and boil for approximately 15 minutes.

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Step 15

Using an immersion blender or food processor, puree about half the soup; it will be still be chunky and thick. (If you don't have either, use a potato masher!) Return it to the pot and reduce the heat to simmer. Add the cream and crab meat and stir it occasionally adding salt and pepper to taste. You may also want to uncork a bottle of red wine at this point but be sure to choose something that will go well with the acidity of tomatoes.

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Step 16

Caprese salad is simple to create, yet complex and refreshing in flavor. Good, fresh ingredients are key to its construction, so here's what you'll need: 2 tomatoes Bocconcini cheese 12-15 fresh basil leaves 15ml olive oil 5ml Balsamic vinegar Salt and pepper Slice the tomatoes like you would for a sandwich. Not too thick, not too thin. Do the same with the cheese and shred or chop up the basil. Combine olive oil and vinegar in a vessel and mix well, adjusting quantities to taste. Arrange tomatoes and cheese on a small plate, either by layering or stacking the ingredients and drizzle the oil and vinegar over everything sparingly. Add salt and pepper, and refrigerate. Your bisque should be ready at this point. Taste it once again and add salt or pepper to your liking. Reduce the heat further and serve your salad and wine.

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Step 17

Remove the soup from the heat and ladle it into bowls. Add parsley as a garnish. Additionally, I decided to serve this with Canapes and Gruyere cheese, but you can use baguette or Italian bread if you wish.

Now that you have learned how to make tomato and crab bisque with caprese salad, please be sure to view these other soup recipes. Also, you will love these Italian recipes.

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