Recipes > Soup > Potage Bisque

Potage Bisque


  • crabs
  • salt
  • pepper
  • 2 good sized onions
  • carrots
  • chives
  • a good sized lump of butter


Boil as many crabs as are needed in water, adding salt, pepper, the onions and equal quantities of carrots and chives. Remove the crabs and take the meat from the claws. Mash the vegetables until they form a purée and add the butter. Place over the fire with water or bouillon and allow to come to a boil. Serve very hot with croutons and the meat from the crab claws.


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Twenty-four Little French Dinners (1919).

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