Soups: Crab Bisque 06 by Recipe Cottage

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	Crab Bisque 06

		Crab Bisque Makes 4-6 servings. 4 pounds snow crab legs, shelled, shells reserved 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 butter 1/4 teaspoon thyme 1/8 teaspoon basil 1/8 teaspoon marjoram 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. Heat mixture till it boils, then reduce to a simmer. Simmer for an hour, stirring occasionally, then strain. Discard shells, and vegetables. Measure 12 cups of the stock into a large pot. If you don't have enough stock, add water to make 3 quarts. Add potatoes, and bring soup to a boil. Add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Lower 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 thick.