Crab Bisque and Garnish

Ingredients

• 1 ounce olive oil
• 12 ounces weight of onions
• 8 ounces weight of carrots
• 1/2 gallon Stone Crab Shells
• 1 cup white wine
• 1/2 cup Brandy
• 1/2 gallon vegetable stock
• 1 gallon cream
• 2 each of bay leaves
• 1/2 ounce weight black pepper
• 3 ounces weight tomato paste
• Salt (to taste)
• White pepper (to taste)
• 1 tablespoon corn starch
• 3 ounces water

Instructions

1. 1
   In stockpot, heat olive oil.
2. 2
   Add onions, celery, and carrots
3. 3
   Add stone crab shells, sauté for 15 minutes.
4. 4
   Add white wine and brandy. Reduce.
5. 5
   Add vegetable stock; reduce by half.
6. 6
   Add heavy cream, bay leaves, black pepper.
7. 7
   Simmer for 15-20 minutes on medium heat.
8. 8
   Add tomato paste, crab base, salt and white pepper. Cook for another 8 to 10 minutes, then strain.
9. 9
   Make slurry with corn starch and water, add to bisque and simmer for 5 minutes. 10. Cool in ice water bath.
10. 10
    Label, date and store.