Crab Bisque with Avocado, Tomato & Corn Relish

From EatingWell: July/August 2010

Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables and potatoes. The tangy, chunky relish provides a textural and flavor contrast to the smoky, rich-tasting bisque. Serve with crusty whole-grain rolls and some extra wedges of lime for squeezing.

READER'S COMMENT:

"This recipe is very simple and elegant. The flavors are really mellow in the bisque and very bold in the relish. The cold and the hot textures are complimentary. This made quite a lot of bisque and is more filling than you might think....

Crab Bisque with Avocado, Tomato & Corn Relish Recipe

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9 Reviews for Crab Bisque with Avocado, Tomato & Corn Relish

09/25/2010

caraflora

This recipe is very simple and elegant. The flavors are really mellow in the bisque and very bold in the relish. The cold and the hot textures are complimentary. This made quite a lot of bisque and is more filling than you might think. Would be perfect with a salad for dinner.

Comments

08/22/2010

Anonymous

really good and also the relish is simple, yet amazing. The relish also adds a lot of flavor, just spoon it on top in the center and take a little with each spoonful - don't mix it all together with the rest of the bisque. The boyfriend thinks adding a little white pepper at the end to taste is good. Also, ensure to use dry sherry as opposed to cooking sherry.

Comments

07/25/2010

Anonymous

Delicious. Period. The relish adds a whole new level of texture and every spoonful was a surprise of flavors. My girlfriend made this for me as a substitute for my usual high fat, creamy, Friday indulgence at the golf course. It's wonderful hot or cold... I highly recommend pairing this with the Basil Corn Cakes.

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07/14/2010

Anonymous

This tasted so rich and decadent...totally worth springing for the crab meat. The relish really makes this so don't skip on this....since DH and I can not eat 8 servings...I took 1/2 of the puree before I added the milk and crab and froze it ( and it did fine) then I reheated it and added the cup of milk and 6 ounces of the crab....even Dh who is not a big fan of Crab loved this soup

Comments (1)

4 comments

rjburrell101 wrote 2 years 14 weeks ago

This was delicious! I made three substitutions in the dish.
1. I substituted roasted red peppers for the yellow peppers.
2. I also used a mixture of paprika and Chipotle smoked pepper seasoning which gave the dish a very nice, smoky flavor with just a hint of heat in the background.
3. Instead of Sherry I used a California Marsala, since that is what I had on hand. Yum!