CRAPPIE RECIPES Creamy Tomato and Crappie Soup Recipe submitted by Shawn Brown, Elk River, Minn.
2 large red potatoes (about 1 pound)
1 medium onion, chopped
¼ cup chopped celery
3 tablespoons margarine or butter
2 cups water
1 16-ounce can whole tomatoes, drained
½ cup white wine
1 teaspoon salt
dash of pepper
3 tablespoons all-purpose flour
¼ cup cold water
½ cup half-and-half
1 pound crappie fillets
Peel potatoes, cut into ¼-inch cubes and set aside. In 3-quart saucepan, cook and stir onion and celery in margarine over medium heat for about five minutes. Add potato cubes, 2 cups of water, tomatoes, wine, salt and pepper. Blend flour into ¼ cup cold water, stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, or about 20 minutes. Stir in half-and-half. Cut fillets into 1-inch pieces and add to soup. Cover and simmer, stirring gently one or two times, until fish flakes easily, or about 8 minutes. Serves 4 to 6.
