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Title: Crab & Irish Whiskey Bisque
Categories: Seafood, Booze, Herbs, Soups, Vegetables
Yield: 4 servings

1 1/2 lb Crab shells and legs; rinsed
- lg pieces broken in halves
1/2 c Irish whiskey or cognac
20 oz Can diced tomatoes
2 tb Tomato paste
1 lg Yellow onion; chopped
1 lg Carrot; chopped
15 Black peppercorns
3 Sprigs parsley
3 Sprigs thyme
2 Bay leaves
5 dr Tabasco sauce
Salt
Toasted bread; for serving

In a heavy-bottomed pot over high heat, add the crab
shells and whiskey. Cook until most of the liquid has
evaporated, about 6 minutes. Quickly add the tomatoes,
tomato paste, onion, carrot, peppercorns, parsley,
thyme, bay leaves, and enough water to just cover the
shells (about 8 cups); stir. Bring to a low boil and
cook for 25 minutes, then reduce to a low simmer and
cook for 1 hour.

Strain the liquid and reserve; remove the crab shells,
bay leaves, and thyme sprigs from the solids and
discard. Transfer the remaining solids and the liquid to
a blender and blend until very smooth.

Transfer the soup back to the pot to reheat as needed.
Add the Tabasco if using, and season with 1/2 tsp.
kosher salt, or more to taste. Serve with toasted bread.

Yield: serves 4

By Martin Bealin

RECIPE FROM: https://www.saveur.com

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