When the weekend flew by, it’s a lazy Sunday, you are in the mood for something light and delicious, then why not make some Crab and Seafood Bisque.

What I like most about this recipe is that you can alter the recipe in many ways. Instead of using seafood you can use chicken or no meat at all. Just substitute the chicken broth for vegetable broth and you have a vegetarian soup! I chose to use crab and seafood melody for this recipe because I was in the mood for something from under the sea.

Soup on a Sunday is a good way to end the weekend!

Crab and Seafood Bisque (serves 4-5)

Ingredients

• 1 red capsicum, roasted, diced
• 1-2 celery rib, diced
• 1 carrot, diced
• 1 onion, diced
• 1-2 tbs butter
• 1/4 cup cream cheese
• 1 can Italian style tomatoes
• 1 tbs flour
• 2 tbs Red Curry paste
• 1 tbs Old bay seasoning
• 3 cups chicken broth
• handful fresh basil leaves
• 1 spring fresh thyme
• 2 bay leaves
• 2 garlic cloves, minced
• 8 oz fresh crab meat
• 1/2 bag of seafood melody

Directions

1.  In a deep pan melt butter
2. Add thyme, bay leaf, garlic, and sauté until fragrant
3. Add all vegetables, except basil
4. Cook vegetables until they become soft, for about 10 minutes
5. Add flour, mix well, and cook for another 2-3 minutes
6. Add red curry paste, Old Bay seasoning, mix well, and cook for 2-3 minutes
7. Add Italian tomatoes, chicken broth, mix well, bring to a boil and simmer for 30 minutes
8. Add cream cheese, cook until cheese has melted, for about 10 minutes
9. Remove bay leaf and thyme
10.  With a hand blender puree the vegetables until a smooth consistency
11. Simmer for 5 minutes
12. Add seafood, crab, and cook for 5 minutes
13. Mix in chopped basil and cook for 2 minutes
14. Remove from heat, serve with garlic toast, and enjoy!