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Full Online Book HomeLearning KitchenSoups - Seafood - Soup Nazi Crab Bisque
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Soups - Seafood -  Soup Nazi Crab Bisque Post by :Andrzej Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1727

Click below to download : Soups - Seafood - Soup Nazi Crab Bisque (Format : PDF)

Soups - Seafood - Soup Nazi 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

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 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. (http://www.topsecretrecipes.com)

Makes 4-6 servings.
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1 tablespoon unsalted butter 1/2 large yellow onion (peeled) -- finely chopped 2 ears corn (kernels cut off and reserved with cobs) 1 tablespoon chopped fresh oregano (plus sprigs for garnish) Salt and freshly ground pepper to taste 1 bay leaf 1 3/4 pounds small red potatoes -- quartered 2 small yellow or green squash -- sliced 1/4-inch thick 1/2 red pepper -- diced 1 1/2 pounds firm white-fleshed fish fillets (such as cod or red snapper)-- cut into 1-1/4 inch cod or red snapper) 1/2 cup milk In a large saucepan, melt butter over medium heat. Add onion, corn cobs,

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1/4 cup butter or margarine 1 large onion, chopped 1 cup celery, chopped (include some tops) 3 to 4 medium size thin skin potatoes (4 cups cubed) 1/4 cup chopped parsley 1/2 tsp. salt (optional) 1 qt. chicken broth (chicken bouillon and water and some canned broth) 1 qt. milk 2 to 3 Tbsp. cornstarch 1/4 cup water pepper to taste Use approximately 1 1/2 to 2 cups flaked smoked salmon, cooked; shrimp, crab, mushroom or any mixture. In 8 to 10 quart kettle melt butter, add onions and celery. Cook until onion is limp. Add potatoes, parsley, pepper and broth.