Ingredients:
1 oz. olive oil
12 oz. weight of onions
8 oz. weight of carrots
½ gallon Stone Crab Shells
1 cup white wine
½ cup Brandy
½ gallon vegetable stock
1 gallon cream
2 each of bay leaves
½ oz. weight black pepper
3 oz. weight tomato paste
Salt (to taste)
White pepper (to taste)
1 tbsp. corn starch
3 oz. water
Directions:
1. In stockpot, heat olive oil.
2. Add onions, celery, and carrots
3. Add stone crab shells, sauté for 15 minutes.
4. Add white wine and brandy. Reduce.
5. Add vegetable stock; reduce by half.
6. Add heavy cream, bay leaves, black pepper.
7. Simmer for 15-20 minutes on medium heat.
8. Add tomato paste, crab base, salt and white pepper. Cook for another 8 to 10 minutes, then strain.
9. Make slurry with corn starch and water, add to bisque and simmer for 5 minutes. 10. Cool in ice water bath.
11. Label, date and store.
Garnish soup with crab meat and small dice of sautéed carrots, onions, and celery.
Garnish Ingredients:
¼ cups onion, minced
¼ cups carrot, minced
¼ cups celery, minced
1 tbl butter
Pinch salt and white pepper
? cups stone crab meat
Pinch parsley, chopped
Pinch fresh thyme (optional)
Garnish Directions:
1. Sauté onion until clear.
2. Add carrots and celery and sauté for 2 minutes.
3. Season and cool on a sheet pan.
4. When cool, mix with crab meat and parsley.
