Linda, perhaps you didn't notice, but there is an active soup thread going on. Look for the one that says "soup time."

That aside, I like the sound of this bisque. One question: What are crab fingers?

Hi Linda, welcome back. You haven't posted much lately. Gardenlad, if you are looking for some good soup recipes there are quite a few threads still available on the cooking forum.

First course soup ideas

And this thread is a real bonanza of soup recipes.

Ann, I saw those threads when they were active, but thanks for thinking of it.

My only purpose, above, was to try and keep from cluttering up the forum with two threads on the same topic.

That and trying to find out what crab fingers are. As an long-time recreational crabber, the only fingers I know about are the dead man's fingers; and you certainly don't want to be eating those.

I have never heard of crab fingers before either, so when I did a search, looks like they are referring to the claws.
http://www.joepattis.com/Merchant4/merchant.mv?Screen=PROD&Store_Code=JPSC&Product_Code=CFF&Category_Code=

yes they are the claws
and i saw the post right after i posted mine
so sorry

Thank you both. I'd never heard that usage before.

Black Bean Soup (made it 3 x's in the past two weeks, doesn't seem like much but you should see the pot I use!!)
2 chopped carrots
1 chopped onion
2 chopped celery
4 cloves chopped garlic
saute in 1/2 tbsp olive oil (add water to prevent bottom of pan from drying out)
1 tbsp chili powder
1 tbsp cumin powder
1 can sweet corn niblets
1 can rinsed black beans
1 litre stock (I use chicken)
add these ingredients to softened veggies (not too soft if you like a bit of crunch)
1 can rinsed black beans
1/2 -3/4 can crushed tomatoes
puree these two together and add to soup, simmer and enjoy

ITALIAN WEDDING SOUP

MEATBALLS:
1 SMALL ONION GRATED
1/3 CUP CHOPPED FRESH ITALIAN PARSLEY
1 LARGE EGG
1 TSP MINCED GARLIC
1 TSP SALT
1 SLICE FRESH WHITE BREAD, CRUST TRIMMED, BREAD TORN INTO SMALL PIECES
1/2 CUP GRATED PARMESAN
8 OZ GROUND BEEF
8 OZ GROUND PORK
FRESHLY GROUND PEPPER

SOUP:
12 CUPS LOW SODIUM CHICKEN BROTH
1 LB CURLY ENDIVE COARSELY CHOPPED (1 LB OF ESCAROLE WOULD BE A GOOD SUBSTITUE) MAKE SURE YOU WASH THOROUGHLY
2 LARGE EGGS
2 TBSP. FRESHLY GRATED PARMESAN, PLUS EXTRA FOR GARNISH
SALT & FRESHLY GROUND BLACK PEPPER

TO MAKE THE MEATBALLS: STIR THE FIRST 6 INGREDIENTS IN A LARGE BOWL TO BLEND. STIR IN THE CHEESE, BEEF AND PORK. USING 1-1/2 TSPS. FOR EACH, SHAPE THE MEAT MIX INTO 1 INCH DIAMETER MEATBALLS. PLACE ON BAKING SHEET.

TO MAKE THE SOUP: BRING THE BROTH TO A BOIL IN A LARGE POT OVER MEDIUM-HIGH HEAT. ADD THE MEATBALLS AND CURLEY ENDIVE AND SIMMER UNTIL THE MEATBALLS ARE COOKED THROUGH AND THE CURLY ENDIVE IS TENDER, ABOUT 8 MINUTES. WHISK THE EGGS AND CHEESE IN A MEDIUM BOWL TO BLEND. STIR THE SOUP IN A CIRCULAR MOTION. GRADUALLY DRIZZLE THE EGG MIXTURE INTO THE MOVING BROTH, STIRRING GENTLY WITHA FORK TO FORM THIN STRANDS OF EGG, ABOUT 1 MINUTE. SEASON THE SOUP TO TASTE WITH SALT & PEPPER

ENJOY!!!!