Friday, December 18, 2009

Crab bisque

Begin by preparing a mirepoix: wash and chop leeks, celery, carrots, and garlic, and cook covered over medium with lots of butter. Meanwhile, wash and shell one cooked crab, saving the shells (as well as the celery and leek trimmings) for a later soup stock. When the mirepoix has mostly cooked, add white wine, some shellfish stock or water, lots of cream, salt, and the crab. Bring everything briefly to a boil, let cool slightly, and serve with a crusty seeded sourdough bread.

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