Editor’s note: This post is this week’s Friday Fit recipe. The idea is to try “real food” recipes that can be prepared on the weekend. Of course, each recipe can also be prepared during the week (that’s when I’m trying it), but with the hectic schedules of most, a recipe might be easier to try on the weekend when work is generally less of a factor. If you enjoy this article, please consider subscribing to my feed. Thanks.

Today’s recipe is a very satisfying variation on a classic tomato bisque. It is particularly well-suited for blustery late winter and early spring days, such as the ones that a lot of us in northern and central climes have been experiencing lately. That said, we have also had this soup cold as part of a picnic in the summer, and it is equally refreshing, particularly garnished with a few leaves of fresh basil.

Although the ingredients list looks a little long, its actually fairly simple to prepare. It freezes well and is best reheated in a pan rather than a microwave.

You should note that I am not using low-fat alternatives in this soup, which is on purpose. You can substitute light sour cream, for example, with little negative effect. However, the richness of this soup is meant to be enjoyed in smaller portions in line with my approach of eating Real Food in Moderation, so my view is this: go ahead and have the sour cream – just keep it reasonable.

In other words, if you have a few gallons of this at one sitting, your scale may portray your decisions in a slightly negative light. Because after all, no one likes to “peg the needle” on the scale; save that for that rental car. Just kidding, rental car lawyers.

Friday Fit Recipe #3: Tomato Basil Crab Bisque

Ingredients

ÂĽ stick of butter (2 tablespoons)
1 10 oz. can of crab meat, including the juice
2 fresh tomatoes, seeded and chopped (or about a cup)
½ cup chopped fresh basil
4 garlic cloves, minced
1 small can of tomato paste
1 10 oz. can of clams with the juice
1 cup half and half
½ cup of sour cream
ÂĽ cup bottled clam juice
1 tsp. fresh thyme
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
ÂĽ tsp hot pepper sauce
1 cup vegetable stock
ÂĽ cup prepared bruschetta sauce (Trader Joe’s makes a good one, but most supermarkets should have this)
2 tablespoons fresh lemon juice
1 tsp. lemon zest

Serves 4-6 moderate portions

Preparation

Using medium-high heat with a large pot, melt the butter. Add the crab meat, chopped basil, garlic, and tomatoes, and sauté the mixture with the melted butter for about 2 minutes. Incorporate the tomato paste into the sautéed ingredients, cooking for an additional couple of minutes. Add the clam juice, and then the remaining ingredients except for the lemon juice and zest. Reduce the temperature to low and allow to simmer for about 10-12 minutes, or until slightly thickened.

At this point the soup is ready to be served, however if you prefer a smoother, creamier soup texture (I often enjoy soups that have a “chunkier” consistency), stir the soup and pour approximately half of it into a blender, and then puree. After the soup is pureed smooth, return it to the pot and stir together. If you prefer the classic preparation, puree the entire soup in batches.

To Serve

Serve each portion in a smaller bowl. add a small amount of lemon juice and lemon zest, stirring into each serving. Add a pinch of chopped fresh basil or a couple of fresh basil leaves delicately to the top, and serve.

Options

To take this soup to another level, try a small dollop of Crème fraîche, a touch of crumbled bacon, or a homemade crouton. More on how to make homemade croutons in a future article.

Tips

One of the most important parts of the preparation of this soup is to be sure to de-seed the tomatoes. Leaving the seeds in adds a more bitter dimension that competes unfavorably with some of the other flavors.

For a great list of ways to really get the most out of eating soup in moderation, see my article, “21 tips on enjoying the art of soup.”

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