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Crab Bisque and Garnish

Recipe courtesy of Check Please! Chicago
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Ingredients

  • 1 ounce olive oil
  • 12 ounces weight of onions
  • 8 ounces weight of carrots
  • 1/2 gallon Stone Crab Shells
  • 1 cup white wine
  • 1/2 cup Brandy
  • 1/2 gallon vegetable stock
  • 1 gallon cream
  • 2 each of bay leaves
  • 1/2 ounce weight black pepper
  • 3 ounces weight tomato paste
  • Salt (to taste)
  • White pepper (to taste)
  • 1 tablespoon corn starch
  • 3 ounces water

Directions

  1. In stockpot, heat olive oil.
  2. Add onions, celery, and carrots
  3. Add stone crab shells, sauté for 15 minutes.
  4. Add white wine and brandy. Reduce.
  5. Add vegetable stock; reduce by half.
  6. Add heavy cream, bay leaves, black pepper.
  7. Simmer for 15-20 minutes on medium heat.
  8. Add tomato paste, crab base, salt and white pepper. Cook for another 8 to 10 minutes, then strain.
  9. Make slurry with corn starch and water, add to bisque and simmer for 5 minutes. 10. Cool in ice water bath.
  10. Label, date and store.
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