Yield: 4 servings
|2 pounds||Crab, in shells|
|1 \N||Leek, sliced coarsely|
|1 \N||Carrot, sliced|
|1 \N||Celery stalk, sliced|
|2 \N||Shallots, chopped|
|1 \N||Garlic clove, minced|
|1 tablespoon||Tomato puree|
|1½ cup||Dry white wine|
|1 \N||Chicken bouillon cube|
|1 \N||Herb bouquet|
|1 tablespoon||Safflower or olive oil|
|4 tablespoons||Non-fat powdered milk|
|4 \N||Basil leaves|
|1 teaspoon||Tarragon, minced|
|½ teaspoon||Cognac or brandy|
Remove meat from shells. In a large saucepan, heat the oil over moderate heat, then add the crab shells and cook them.
Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to a boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet (½ ts thyme, ½ bay leaf, 5-6 fresh parsley stems, tied in cheesecloth). Return to a simmer and cook, covered, for 1 hour.
Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and crab shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to a boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.)
Bring stock to a simmer. Add the crabmeat and cook for 3 minutes.
Remove immediately with a slotted spoon and divide among 4 heated soup plates.
Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the crabmeat.
Garnish each dish with an equal amount of the herbs.
Cookin` and lovin` it! Mrs. G. 10:35 am on 06/10/93 FOOD AND WINE BB TOPIC: ETHNIC TIME: 06/10 10:50 AM TO: ALL FROM: G GRANAROLI (XBRG76A) SUBJECT: ASK MRS. G. ITALIAN