This is a recipe that I developed that earned me a spot in the 42nd Annual Pillsbury Bake Off (the time of my life). This soup is very easy to prepare and has earned rave reviews. It is available on many websites on the internet if you "google" it.
INGREDIENTS
1 can (19 oz) Progresso® Vegetable Classics tomato basil soup1can (7 oz)
Old El Paso® chopped green chiles
1 cup whipping cream
1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
1 tablespoon chopped fresh Italian (flat-leaf) parsley
DIRECTIONS
1 In 2-quart saucepan, heat soup and green chiles over medium heat to boiling. Reduce heat to low; beat in whipping cream with whisk until blended. Cook just until thoroughly heated (do not boil).
2 Meanwhile, in small microwavable bowl, microwave crabmeat uncovered on High 30 to 45 seconds or until thoroughly heated.
3 Ladle soup into individual soup bowls. Top each serving with 1/4 cup crabmeat and parsley.
Recipe and picture are the property of Pillsbury and can be viewed on their website at: http://www.pillsbury.com/recipes/tomato-crab-bisque/63426593-ac55-47a9-8f3b-4d1c2c32d858/
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