Seafood Bisque

• 1 cup celery, chopped 
• ½ cup green onions, chopped 
• ½ cup onion, chopped 
• Olive oil, for sauté 
• 1 cup roma tomatoes, pureed 
• 3-4 large garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon fresh or dried basil
• 4 cups chicken stock  
• Old Bay seasoning, to taste
• Pepper, to taste
• 1 cup heavy cream
• Seafood* 

*Add as much or little as you like. I use 1-2 cups of fresh crabmeat & tiny shrimp. Try adding clams, lobster, whatever your heart desires. It’s all good!

Very low in carbs ! Great for restricted diets.

1. Place the chopped celery, green onions, and onion in a stockpot and sauté in olive oil until the onions are translucent, about five minutes. Add the pureed tomatoes, minced garlic, basil and chicken stock to the pot. Bring to a medium heat and add fresh ground pepper and Old Bay seasoning, to taste. 
2. Bring the pot up to a boil and add your seafood. Simmer on a medium heat for about 20 minutes. 
3. Before serving, swirl in the the cream. You can serve with little fishy crackers for a cute touch! Enjoy!