Clara's Campbell's Crab Bisque Recipe

Gunthar2000's picture
Submitted by Gunthar2000 on Sat, 06/23/2012 - 19:52

2 cans cream of mushroom soup
Your life and your will
1 can tomato bisque soup
3 cups dry sherry
1 c. light cream
2 c. milk
1 (7 oz.) can lobster or crab with liquid (I use crab because lobster is so expensive; lobster tastes better)

Drink 2 cups of sherry. Turn your life and your will over to the God of your understanding. Blend 2/3 cups sherry, milk, and cream into soups in saucepan. Add lobster/crab and heat gently, stirring often, until hot. Do not boil. Add 1/3 cup sherry. Very good for lunch with green salad and sherry.

Comments

Persephone In Exile's picture

Persephone In Exile

Sat, 06/23/2012 - 20:06

Only your best thinking can get you soup like this.

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Clara's picture

Clara

Sat, 06/23/2012 - 20:26

Thank you, Gunther, but I cannot bring myself to put wonderful lump crab in canned soups... I suppose worse things have happened, but thank you for making a point. Campbell's, even! I'd have to drink the sherry!

Remember Christopher Stevens when you vote.

Clara's picture

Clara

Sat, 06/23/2012 - 20:16

---------- Recipe via Meal-Master (tm) v8.05

Title: Maryland Cream of Crab Soup - Carrol’s Creek
Categories: Soups, Main dish
Yield: 4 Servings

1 T Butter
1 sm Onion, chopped
2 Whole cloves
1 lg Bay leaf
1 T All-purpose flour
2 c Milk
1 c Whipping cream
1/8 t Ground nutmeg
1/8 t Cayenne pepper (or more)
1/2 lb Fresh crabmeat, picked over
8 oz Clam juice
1/4 c Dry Sherry
1/4 c Chopped fresh chives or
--green onions

Melt butter in heavy large saucepan over medium heat. Add onion, cloves
and bay leaf and saute until onion is tanslucent, about 3 minutes.
Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream.
Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low.
Simmer until slightly thickened, anout 15 minutes.

Strain soup into bowl, pressing on solids to release liquid. Return
liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer
until thickened, about 15 minutes (do not boil). Season with additional
cayenne pepper, if desired, and salt and pepper.
(Can be made 1 day ahead. Chill. Rewarm over low heat.)

Ladle soup into bowls; garnish with chives.

Reprinted from Bon Appetit’s “Chefs at Home” magazine, Sept 1997.

Remember Christopher Stevens when you vote.

Persephone In Exile's picture

Persephone In Exile

Sat, 06/23/2012 - 20:25

Don't forget to add 5 teaspoons of Serenity and 2 cups of self-loathing!

http://badrecovery.blogspot.com/

disclosure

Sat, 06/23/2012 - 20:43

I add shame, lust, betrayal, and guilt while heating over fire and brimstone.

Anthro

Sun, 06/24/2012 - 07:31

1 cup of minced LIES; 1 tbls of liquid LIES; 3 ounces of flaked LIES; 2 tps of powered LIES and a whole gallon of distilled LIES!

Anthro

alkieanon's picture

alkieanon

Sat, 06/23/2012 - 21:32

Only John Dorrance can get you soup like this.

avogadno's picture

avogadno

Sat, 06/23/2012 - 20:14

I understand that lobsters are often boiled while still alive and recent research has shown that they are capable of feeling pain.

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Clara's picture

Clara

Sat, 06/23/2012 - 20:17

I think they almost always are. You don't want to eat a crab that has been dead for long before cooking. I forget the reasoning for it, but I lived by the Annapolis Seafood Market and would watch them sort through them and throw out the dead ones.

Remember Christopher Stevens when you vote.

becket's picture

becket

Sat, 06/23/2012 - 20:17

Do they process it as pain or Purgatory?

“The essence of the independent mind lies not in what it thinks, but in how it thinks.”
― Christopher Hitchens, Letters to a Young Contrarian

becket's picture

becket

Sat, 06/23/2012 - 20:19

Three cups of dry sherry? That's hilarious! Monsieur Badliveur as your happy chef.

“The essence of the independent mind lies not in what it thinks, but in how it thinks.”
― Christopher Hitchens, Letters to a Young Contrarian

alkieanon's picture

alkieanon

Sat, 06/23/2012 - 21:24

live_free_or_die's picture

live_free_or_die

Sun, 06/24/2012 - 05:17

http://en.wikipedia.org/wiki/There_ain't_no_such_thing_as_a_free_lunch
http://en.wikipedia.org/wiki/Free_lunch
http://www.phrases.org.uk/meanings/tanstaafl.html
http://wiki.answers.com/Q/Who_said_'there_is_no_free_lunch'
http://www.newfoundationspubl.org/lunch.htm

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http://www.expaa.org/
http://bereanresearch.com/
http://badrecovery.blogspot.com/
NOT AA:
Rational Recovery, SOS, HAMS
http://alcoholabusesolutions.com/

JR Harris's picture

JR Harris

Sun, 06/24/2012 - 07:41

For shrimp

1 pound medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)

For sauce

1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Equipment: Chinese soupspoons
Garnish: diced avocado (optional)

Source: http://www.epicurious.com/recipes/food/views/Bloody-Mary-Shrimp-240975

Of course Myrtle Beach Steppers would probably want one of these...

"Tradition 10 - Alcoholics Anonymous has no opinion on outside issues; hence the AA name ought never be drawn into public controversy." Please follow orders from the Interchurch Center if you are an AA member and don't comment.

JR Harris's picture

JR Harris

Sun, 06/24/2012 - 20:25

According to Danny, Crab Bisque soup is a favorite at University of Texas at El Paso, supposedly it does get stuck in mustaches. I can't believe the joke he made about it talking about Clara's husband trying to gain access to the "hidden forum" at the Orange Papers.

"Tradition 10 - Alcoholics Anonymous has no opinion on outside issues; hence the AA name ought never be drawn into public controversy." Please follow orders from the Interchurch Center if you are an AA member and don't comment.