The Soup Nazi's Crab Bisque

By sybrmom

Ingredients

• 4 pounds snow crab clusters (legs)
• 4 quarts water - (16 cups)
• 1 small onion chopped
• 1 1/2 celery stalks chopped
• 2 garlic cloves quartered
• 2 small turnips peeled, chopped
• 1/4 cup fresh chopped Italian parsley
• 2 teaspoons mustard seed
• 1 tablespoon chopped pimento
• 1/2 teaspoon coarsely-ground black pepper
• 2 bay leaves
• 1/3 cup sugar-free tomato sauce
• 2 tablespoons half-and-half
• 1/4 cup unsalted butter
• 1/4 teaspoon thyme
• 1/8 teaspoon basil
• 1/8 teaspoon marjoram

Details

Servings 6

Preparation

Step 1

Remove all the crab meat from the shells and set it aside.

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 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.

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.

Add turnips, 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.

This recipe yields 6 servings; 5 carb grams per serving.