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FareShare Gazette -- April 2007 Recipes

FareShare Gazette -- April 2007 Recipes comes together with Canola Oil, Whole Wheat Flour, Chicken Broth, Tomato Puree, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 3 1/2 cup
• 1/2 cup
• 1/4 tsp
• 1 1/4 cup
• 1/4 tsp
• 6 tsp
• 3 tsp
• 1 tsp

Method (preview)

1. 1

   Heat the oil in a large saucepan over medium-high heat.

2. 2

   Add the onion and cook, stirring occasionally, for 5 minutes or until tender.

3. 3

   Stir in the flour and cook, stirring constantly, for 3 minutes or until lightly browned.

4. 4

   2. Stir in the broth, tomato puree, sherry and salt; bring to a boil.

5. 5

   Reduce the heat to low, cover and simmer for 10 minutes.

6. 6

   Add the lobster, cover and simmer for 6 minutes or until the lobster is opaque.

7. 7

   Stir in the milk, hot-pepper sauce and paprika.

8. 8

   Cook over medium heat for 3 minutes or until heated through.

9. 9

   Stir in the plum tomatoes and parsley.

10. 10

    Silky and full-flavored, bisques make any meal an elegant celebration.

11. 11

    This easy version uses lobster tails to make preparation a breeze.

12. 12

    During the summer months, let the soup chill for an hour before serving.