The Soup Nazi's« Crab Bisque

The Soup - for 1 hour stirring occasionally(The white part of the shells will start to become transparent then strain stock Discard the shells

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Sheet1 Page 1 The Soup Nazi's® Crab Bisque 4 pounds snow crab clusters (legs) 4 quarts water (16 cups) 1 small onion, chopped 1 1/2 stalks celery, chopped 2 cloves garlic, quartered 2 potatoes, peeled and chopped 1/4 cup fresh chopped Italian parsley 2 teaspoons mustard seed 1 tablespoon chopped pimento 1/2 teaspoon coarse ground pepper 2 bay leaves 1/3 cup tomato sauce 2 tablespoons half and half 1/4 cup unsalted butter 1/4 teaspoon thyme 1/8 teaspoon basil 1/8 teaspoon marjoram 1. Remove all the crab meat from the shells and set it aside. 2. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion 1 stalk of chopped celery, and garlic, then bring mixture to a boil. Continue to boil
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Unformatted text preview: for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. 3. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. 4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Makes 4-6 servings....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

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