• WEATHER ALERT Winter Weather Advisory

Snow Crab Bisque

February 12, 2008 8:42:24 AM PST
Scott Powers, executive chef at the Abbey Resort and Spa in Lake Geneva shares one of his favorite winter recipes.
  • 3# snow crab clusters
  • 3# mire poix (diced onion, carrot & celery)
  • 5 garlic cloves
  • 2 bay leaf
  • 10 black peppercorn
  • 8 oz diced fennel
  • 4 oz tomato paste
  • 8 oz brandy
  • 8 oz sherry
  • 16 oz white wine
  • 16 oz water
  • 1 qt heavy cream
  • 4 oz arborrio rice
  • 1/4 tbl fresh thyme
  • 1/2 bunch parsley stems

    Saute mire poix, fennel and aromatics until translucent. Add crab clusters and tomato paste. Cook for 5 minutes. And wine and liquor. Reduce by half. Add cream and rice. Simmer for 30 minutes until the rice has given up its starch and the soup has thickened.

    Serves 8


  • Load Comments