*The Soup Nazi Crab Bisque

*The Soup Nazi Crab Bisque

Ingredients:
4 pounds snow crab clusters (legs) 1/2 teaspoon coarse ground pepper
4 quarts water 2 bay leaves
1 small onion, chopped 1/3 cup tomato sauce
1 1/2 stalks celery, chopped 1/4 cup heavy whipping cream (to thicken soup)
2 cloves garlic, quartered 1/4 cup unsalted butter
2 potatoes, peeled and chopped 1/4 teaspoon thyme
1/4 cup fresh chopped Italian parsley 1/8 teaspoon basil
2 teaspoons mustard seed 1/8 teaspoon marjoram (an herb)
1 tablespoon chopped pimento 2 tablespoons Old Bay Spice

Directions:
-
1 16-ounce can refried beans
1. Remove all the crab meat from the shells and set it aside.
2. 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, then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally, then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts of the stock into a large sauce pan or cooking pot. Add water if there's not enough stock to
measure 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring
it back to boiling. Reduce 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 the soup is very thick.
5. Refrigerate overnight and reheat for best results.
Serves 4-6
104
*The Soup Nazi Cream of Sweet Potato Soup
4 (1 lb) sweet potatoes