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The Soup Nazi's Crab Bisque
Remove all the crab meat from the shells and set it aside.
- 4 pounds snow crab clusters (legs)
- 4 quarts water (16 cups)
- 1 small onion, chopped
- 1 1/2 stalks celery, chopped
- 2 cloves garlic, quartered
- 2 small turnips, peeled, 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 sugar-free tomato sauce
- 2 tablespoons half and half
- 1/4 cup unsalted 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; then bring mixture to a boil.
Continue to boil for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard the shells, onion,
celery and garlic, keeping only the stock.
Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If
you don't have enough stock, add enough water to make 3 quarts.
Add turnips, 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.
Note: This is a very slightly altered version of the soup that is
Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally
very low-carb. This is likely to be the best tasting crab bisque you've ever tasted
and has no sugary fillers like commercial crab bisque.
Makes 6 servings. 5 net grams of carbohydrate per serving.