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Nutrition Facts
Serving Size 193 g
(Approx. 12 Servings)
Amount Per Serving
Calories 150 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 670 mg 28%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 6 g
Protein 13 g
Vitamin A 15% Iron 4%
Vitamin C 25% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crab Bisque Soup
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

21 1/2 Oz tomato soup, condensed, low sodium (2 cans)
28 Oz split pea soup
10 Oz evaporated milk (2 cans)
2 Tbsp cornstarch
2 Tsp paprika
2 Tsp curry powder
1/2 cup(s) sherry
16 Oz jumbo lump crab meat, picked over for shells & cartilage
1 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
1/4 cup(s) fresh parsley, minced
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Instructions

1
In stockpot, combine tomato soup, green pea soup, evaporated milk, cornstarch, and blend well with wire whisk.
2
Add paprika, curry powder, and sherry.
3
Whisk again.
4
Add lump crab meat and gently stir.
5
Use medium-low heat to prevent burning.
6
Stir with wire whisk.
7
Heat until mixture is hot and slightly thickened.
8
Add salt and freshly ground pepper before serving to prevent soup from curdling.
9
Garnish with fresh minced parsley.

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