Seafood Bisque

It was cold and dreary here this weekend. And while we were lucky up to escape the (expletives deleted) snow with which we were threatened, we were lucky if the temperature ever hit 40. So, Saturday night was a perfect night for soup. My cupboards and refrigerator were shockingly empty (hardly a surprise, since I had forgotten to order a food shipment for Thursday), but I had some imitation crab in the freezer. And, since I love bisque, I hunted in vain for a recipe, and ultimately created my own.

MARJIE'S SEAFOOD BISQUE

1/4 cup (1/2 stick) butter or margarine
2 finely minced onions
2 finely minced carrots
4 finely minced or shredded potatoes
4 cups chicken broth
4 cups water
1 cup white wine
1-1/2 pounds imitation crab
1 cup powdered milk
2 cups heavy cream
1 tbsp pepper
1/4 cup sherry
1/2 cup water whisked with up to 2 tbsp cornstarch, if needed

In a large stockpot, melt the butter. Add the onions, and saute until soft. Add the carrot, potatoes, broth, water and wine; let them simmer for an hour or so, until the potatoes dissolve. If you wish, run the broth through the blender at this point, but I didn't bother; there really were no lumps in it. Add the crab, and cook until heated, then whisk in the powdered milk and pepper. If the broth isn't thick enough for you at this point, add the water/cornstarch mixture and bring the bisque to a boil. Taste, and add more salt, if needed (I didn't add any, but I'm not a huge salt fan). Add the cream and sherry, and heat to just below boiling. Serve with a mild white bread, such as Italian.

Patrick, who hates food, exclaimed that this was great soup. I only had one quart left over, and the three boys shared it for lunch on Sunday. If you want to use something other than the imitation seafood, it would be great, but we really enjoyed this. And I later learned from Louise that Monday was National Seafood Bisque Day, so maybe the boys should have saved the leftovers for lunch on that day? And, Paula, this works for your baby!