THE SOUP NAZI'S CRAB BISQUE

The Soup Nazi's Crab Bisque image

Provided by Vicki Butts (lazyme)

Time 5h20m

Number Of Ingredients 17

4 lb snow crab clusters (legs)
4 qt water (16 cups)
1 small onion, chopped
1 1/2 stalk(s) celery, chopped
2 clove garlic, quartered
2 potatoes, peeled and chopped
1/4 c fresh chopped italian parsley
2 tsp mustard seed
1 Tbsp chopped pimento
1/2 tsp coarse ground pepper
2 bay leaves
1/3 c tomato sauce
2 Tbsp half and half
1/4 c unsalted butter
1/4 tsp thyme
1/8 tsp basil
1/8 tsp marjoram

Steps:

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.
3. Continue to boil 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.
4. 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.
5. 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.
6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
7. Add the remaining crab and simmer for another hour until the soup is very thick.