Whiskeyed Crab Soup

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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean the crab and remove the meat from the shell.
  • Reserve the meat. Use the shell to make the crab stock.
  • Crab stock:
  • Heat the olive oil in a heavy stockpot.
  • Add the crab shells, carrot, onion and celery; brown lightly.
  • Add brandy and ignite. When flames have expired, add the water, garlic, bay leaf, tarragon and tomato paste.
  • Bring stock to a low simmer for 2 to 3 hours and reduce to 1 quart.
  • Strain through a fine sieve and refrigerate until ready to use.
  • Soup:
  • Make a roux in a heavy saucepan by melting 4 ounces (1 stick) butter over medium heat. When foam subsides, add the flour all at once. Stir constantly, reduce the heat to low and cook, stirring until it is blond-colored (about 5 minutes).
  • Add crab stock, cup by cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skim frequently.
  • Add heavy cream, juice from the lemon, tabasco, worcestershire, old bay and white pepper. Bring back to simmer for 10 minutes.
  • Add the whiskey, sherry, 2 tablespoons butter and the reserved crab meat; cook 1 minute to heat through. Salt to taste.
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