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On the Menu: Soup’s On!

Katie’s chef and partner Scot Craig serves up Provel, Crab and Portobello Bisque for a crowd

Jeffery Johnston

Provel, Crab and Portobello Bisque

4 pounds lump crabmeat
3 cups shredded Provel cheese
     (can substitute Brie)
5 Portobello mushrooms cleaned
     and sliced
3 quarts heavy cream
1 gallon whole milk
1/4 cup crushed thyme
1/4 cup Creole spices (Scot’s
     secret blend, but you can
     substitute Tony Chachere’s)
A few dashes Tabasco®
2 Tablespoons seafood base
2 cups oyster water

In large (8- to 10-quart) pot make a light roux using a garlic butter base with flour. Roux should only take about 5 minutes to complete. Whisk in oyster water, seafood base, Creole spices, thyme, milk and cream until smooth. Slowly fold in cheese, crabmeat and mushrooms.

Let it cook over medium heat uncovered for 20 minutes.

It will be ready to serve, but note that it will taste best if prepared 24 hours prior to serving, so that it can sit overnight.

Serves 50.

Katie’s Restaurant & Bar
3701 Iberville St. | 488-6582

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