Soup Nazi's Crab Bisque

By gbvampy1

Ingredients

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

Details

Servings 4

Preparation

Step 1

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

2. Put half of the shells into a large pot with the water and place it over high heat. Add the onion, 1 stalk of chopped celery, and the garlic, then bring the mixture to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally (the white part of the shells will start to become transparent), then strain the stock. Discard the shells, onion, celery, and garlic, keeping only the stock.

3. Measure 3 quarts (12 cups) of the stock into a large saucepan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.

4. Add the potatoes, bring the mixture to a boil, then add half of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce the heat and simmer uncovered for 2 hours, until it thickens. Add the remaining crab and simmer for another hour or so, until the soup is very thick.