Holly Clegg's Crawfish and Sweet Potato Bisque -

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Holly Clegg's Crawfish and Sweet Potato Bisque

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Posted November 11th, 2008

This article is reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites, by Holly Clegg, (2008, The Cookbook Marketplace)

Holly Clegg's Trim & Terrific Gulf Coast Favorites

Servings:	8
Author Notes:	This satisfying sweet potato-based soup with a hint of sweetness and touch of curry, highlights crawfish with a pleasing and unbeatable flavor.
Ingredients:	2 tablespoons olive oil 1 cup chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 1 teaspoon minced garlic 1/3 cup all-purpose flour 1/8 cup molasses 1/2 teaspoon ground curry powder 4 cups fat free chicken stock 1 can (15 ounces) sweet potatoes (yams), drained and mashed, or 1 cup fresh sweet potatoes, cooked and mashed 1/2 cup fat free half and half 1 pound crawfish tails, drained and rinsed salt and pepper to taste
Instructions:	1. In a large nonstick pot, heat oil and saute onion, green pepper, celery, and garlic until tender, about 7 – 10 minutes. 2. Add flour and stir for 1 minute. Add molasses, curry, stock, and sweet potatoes. Bring to a boil, reduce heat, and cook for about 10 – 15 minutes, stirring occasionally. 3. Add half and half and crawfish, season to taste. Continue cooking for about 5 more minutes, or until heated thoroughly. Nutritional Information per 1 Cup Serving: Calories 189; Calories from Fat 13%; Fat 3g; Saturated Fat 0g; Cholesterol 78mg; Sodium 300mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 8g; Protein 14g; Diabetic Exchanges: 1 1/2 Starch; 1 1/2 Very Lean Meat.