Broccoli And Crab Bisque

• 1 1/2 c. chopped onion
• 2 tsp. butter, margarine or oil
• 5 c. broth (fish, chicken or vegetable)
• 1 large head broccoli, stems sliced crosswise and flowerets reserved
• 4 medium potatoes, peeled and diced, divided
• 3/4 c. chopped celery
• 1/2 tsp. black pepper
• 1 tsp. lemon juice
• 1/4 tsp. thyme leaves, crushed
• 1 bay leaf
• 3/4 tsp. salt to taste
• dash of cayenne to taste
• 2 c. skim milk
• 1 lb. crab meat or sea legs, sliced into 1/2-inch pieces
• 1 1/2 c. diced carrots, divided

1. In large saucepan, saute onion in shortening until soft.
2. Add broth, broccoli stems, 1/2 of potatoes, 1/2 carrots, celery, pepper, lemon juice, thyme, bay leaf, salt and pepper (cayenne). Bring to boil.
3. Reduce heat.
4. Simmer for 15 minutes.
5. Remove bay leaf.
6. Puree veggies and broth in a blender.
7. Return puree to pot. Add remaining carrots and potatoes and cook soup over low heat, 5 to 10 minutes.
8. When potatoes and carrots are nearly soft, add broccoli flowerets.
9. Cook for 15 minutes.
10. Add milk and crab meat and heat the soup.
11. Do not boil.
12. Serve bisque with croutons if desired.

onion, butter, broth, head broccoli, potatoes, celery, black pepper, lemon juice, thyme, bay leaf, salt, cayenne, milk, crab meat, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789751 (may not work)