Crab Bisque

"I wanted to create a second course that is indulgent, rich, and pretty, too,” said Mary Drenne Ankar, Test Kitchen Professional. “Funny: The first time we tried this and pureed the soup in a food processor, we almost decided to start over because the texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy."

View Recipe: Crab Bisque