The Soup Nazis Crab Bisque Food

DUNGENESS CRAB BISQUE

Steps:

• Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
• In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
• Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

BLUE CRAB BISQUE

Steps:

• Crabs: Preheat oven to 425 F. Place crabs on a roasting pan and bake in the oven about 30 minutes, until deep red and slightly browned. In a stockpot set over medium heat, add olive oil and roasted crabs, breaking them up with a wooden spoon as they cook, 5 minutes. Add onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) and stir, cooking just till the vegetables soften, 5 minutes.
• Stock: Add wine and stir to deglaze the pan. Turn heat to high and cook 6-8 minutes, until the wine has nearly evaporated. Add tomato paste and water. Stir, bring to a boil, then reduce to low heat. Cover and simmer, 45 minutes.
• Bisque: Remove the crab shells from the stock and discard. (If you miss a couple small pieces of shell, don't worry: they'll get strained out later.) Ladle the stock into the blender, then add the juice of half a lemon and ¾ cup bread cubes. Season with a big pinch of salt and a small pinch of pepper. Cover and let sit so the bread can absorb some of the liquid, 30-60 seconds. Blend on low speed (to avoid splattering hot liquid) for 30 seconds. As the soup blends, turn to high to emulsify, 1 more minute. Taste to adjust for seasoning and texture-the soup should coat the back of a spoon. Add remaining bread, small pinches of salt and pepper, and blend on high to further thicken and emulsify, 1½ more minutes. Taste again for seasoning, then strain through a chinois to remove any small shell pieces, using the back of a ladle to push the soup through into a bowl.
• Assembly: Ladle bisque into individual serving bowls. Chop chives into ½-inch lengths (you should have about a ½ cup total). Garnish each bowl with crab meat and chives. Serve immediately.

SOUP NAZI'S SEAFOOD BISQUE

Steps:

• Combine the white wine, bay leaf, onion, garlic and celery in a large
• stock pot over medium heat. Boil. Add the lobster, cover the pot.
• and steam for 10 minutes. Remove the lobster, set aside and cool.
• Add the shrimps to the boiling broth, cover the pot and steam for
• 5 minutes. Remove the shrimps with tongs, set aside and cool.
• Add the mussels, cover the pot and steam until they open,
• about 5 minutes. Remove the mussels with the tongs,.
• extract the meat and discard the shells.
• Add 2 cups of water to the liquid in the pot, bring to a boil and
• add the scallops. Cover the pot, and steam for 3 minutes.
• Remove the scallops with the tongs.
• Extract the lobster meat, reserving the shells. Peel and devein the
• shrimps, reserving the shells. Chop the meat into bite-size pieces,
• cover and set aside.
• Return the lobster and shrimp shells to the broth and add 2 more
• cups of water. Bring to a boil, then reduce heat to simmer for
• 30 minutes. Strain the broth and return it to the pot. Discard shells.
• Bring the broth to a simmer over low heat. Add the cream, milk and
• herbs and simmer until mixture thickens slightly, about 5 minutes.
• Add the seafood and simmer for 2 minutes. Stir in the spinach and
• carrots and simmer another 2 minutes to just wilt the spinach.
• Season with salt, pepper, and lemon juice. Serve hot.

THE SOUP NAZI'S CRAB BISQUE

Steps:

• 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.
• 7. Add the remaining crab and simmer for another hour until the soup is very thick.