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The story of a party food that came from disorganization:
So in the midst of trying to be organized during the chaos that is December, I forgot my shopping list for Trader Joes. So I forgot that we didn’t need more baby carrots and bought some. So I forgot I still had two semi-full bags in the fridge when putting away groceries.
I’m trying to get better about not letting produce go to die in the fridge. So I chucked most of those tired looking carrots in a pan with some onions (that were also on borrowed time), olive oil, salt and pepper and roasted the mix. The cooler weather has me craving soup and from there I let my mind wander….how about using up that week old arugula…some crab would be a nice protein addition….which serving vessel would make this a more interesting photo?
The result? Roasted Carrot Crab Bisque Shooters for your holiday party, 7 fish Christmas Eve dinner, (or just skip the shot glasses and serve in bowls for a warming lunch or dinner.)
Description
A unique appetizer idea: Roasted Carrot Crab Bisque Shooters.
- 2 cups chopped carrots
- 2 onions, chopped
- 2 tablespoons olive oil
- 2 teaspoons Chinese five spice powder
- Salt & pepper
- 3 cups reduced sodium vegetable broth
- 1 cup low-fat milk
- 12 ounces lump crab
- Arugula leaves for garnish
- Preheat oven to 400 degrees F. Put carrots, onions, olive oil and spice powder in roasting pan. Roast for 30 minutes, stirring occasionally.
- In a large pot, add carrot mixture, broth and milk. Bring to a boil then simmer for 10 minutes.
- Puree soup in blender in batches.
- To assemble shooters, pour 3 tablespoons in a shot glass. Top with a spoonful of crab meat. Add a few arugula leaves to the glass.
Note: Trader Joe’s Raisin Rosemary Crisps pair really nicely with this soup.
Do you have a favorite soup this time of year? Do you serve soup at holiday get-togethers?
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