Sweet Pea, Basil and Crab Bisque Ingredients 1 family size package of frozen sweet peas (18 or 19oz) ½ c. packed rough chopped fresh Basil 1 c. clam juice 1 pt. heavy cream 2-4 tbsp. fresh lemon juice 1 tbsp. tabasco salt and pepper Directions In a two quart sauce pan, heat the cream and clam juice until at a simmer, add the remaining ingredients (except salt and pepper), and stir until just heated. Remove from heat and place a cup or two at a time into a blender and blend until smooth, then pour into new saucepan and repeat until all is pureed. Return your contents to stove and adjust it to your taste by adding salt, pepper, and more lemon juice (or tabasco depending on your taste). Now it’s ready to serve. You can make this a day or two ahead of time, but when you have the soup to the taste you want, transfer the soup to your storage container right away and place in an ice bath to cool as quickly as possible. This will keep the vibrant flavor and color in tact. When you reheat, it might need some more flavor adjusting.
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