Crab Bisque

I love this soup but hate the fact that as a bisque, it has no cream! Who does that?!?! I highly doubted that it would be tasty but after making it for the event, I know I will be making this again. It's a great make ahead soup, you can make the stock a few days early but only make the entire bisque day ahead so the crab stays fresh.

As a fancy garnish, we purchased whole crab claws and placed them into the finished soup.

Ingredients:

Stock

• 1/4 cup(s) carrot, coarsely chopped
• 1 cup(s) onion, coarsely chopped
• 1 stalk(s) celery, coarsely chopped
• 1 teaspoon(s) fresh thyme
• 1 bay leaf
• 10 peppercorns
• 1 can(s) (48-ounce) reduced-sodium chicken broth, (6 cups)
• 2 bottle(s) (8-ounce) clam juice
• 1/2 cup(s) dry white wine

Bisque

• 1/4 cup(s) (4 tablespoons) butter
• 1 cup(s) onion, diced
• 1/2 cup(s) carrots, diced
• 3/4 cup(s) celery, diced
• 1 clove(s) garlic, minced
• 1 tablespoon(s) parsley, chopped
• 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) fresh thyme, chopped
• 2 tablespoon(s) tomato paste
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) ground black pepper
• 8 ounce(s) fresh crabmeat, picked over and shell pieces discarded
• 1/8 teaspoon(s) ground red pepper
• 1/4 cup(s) brandy
• 8 shelled crab claws for garnish
• 1/2 cup(s) parsley leaves for garnish

  Directions

1. Prepare stock: In a 4-quart stockpot, add all stock ingredients and bring to a boil, then lower heat and simmer for 20 minutes. Strain through a one-meshed sieve into a large bowl and discard the solids. Cover the liquid and set aside.
2. Prepare bisque: In a stockpot, melt the butter over medium-high heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened — about 10 minutes. Add the garlic and cook for 2 more minutes. Stir in the parsley, flour, thyme, tomato paste, salt, and black pepper. Cook and continue to stir for 1 minute. Stir in the stock and bring to a boil. Reduce heat to medium-low and allow mixture to simmer for about 20 minutes. Stir in the crabmeat and red pepper and simmer for about 10 minutes. Add brandy.
3. Keep warm. When ready to serve, transfer to a tureen or rimmed soup bowls. Garnish with crab claws and parsley leaves.