This morning it was a bitter 14 degrees outside. Cold weather people may enjoy these freezing temperatures but I am a warm weather fan. I’ll spend most of the day enjoying the warmth of our wood-burning stove. The next 10 days won’t be out of the 30’s. I’m sure it’s colder in other areas but still when is spring coming? During these cold spells, hot soup can be perfect for lunch or dinner. Add a salad and fresh bread. Any leftover wine from the recipe can be served with dinner.

For dinner tonight, a steaming bowl of hot soup sounds delightful. Currently the recipe section on the website has seven soup recipes. For your convenience I have added the Creamy Crab Bisque Recipe below. Enjoy!

Do you have a soup recipe with wine as an ingredient you would like to share?
Cheers! Kathy

Creamy Crab Bisque

Ingredients

1/4 c chopped onion
2 T margarine or butter
3 T flour
Dash Pepper
1/2 c of Bastress Mountain White
2 (6 1/2 ounce) cans of crab meat, drained, reserving the liquid
2 c (1 pint) half-and-half
1 egg yolk
Paprika, optional

Substitute Vidal or Riesling for the Bastress Mountain White

Directions

1. In medium saucepan, cook onion in margarine until tender.
2. Gradually stir in flour and pepper; add wine and reserved crab liquid.
3. Cook and stir until thickened; remove from heat.
4. Blend half-and-half with egg yolk; stir in wine mixture along with crabmeat.
5. Heat through (do not boil).
6. Garnish with paprika if desired.

Refrigerate leftovers.

Makes about 1 quart.

Provided by Bastress Mountain Winery, Williamsport, Pennsylvania