Holly Clegg's Crawfish and Sweet Potato Bisque

Recipe for Holly Clegg's Trim and Terrific Crawfish and Sweet Potato Bisque.

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

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.