Chandler'S Whiskey Crab Soup

1. 1

   Clean crab and remove meat from shells, reserving shells for the stock. Wrap meat and refrigerate.

2. 2

   Prepare the stock: In heavy stockpot, heat olive oil; add crab shells, carrot, onion and celery, and brown lightly. Add brandy or cognac and ignite. When flames have expired, add water, garlic, bay leaf, tarragon, and tomato paste.

3. 3

   Bring stock to a low simmer and cook 2 to 3 hours, occasionally skimming off any scum that rises to the surface.

4. 4

   Remove from heat and strain mixture through fine sieve.

5. 5

   Refrigerate until ready to use.

6. 6

   To prepare the soup:

7. 7

   In large heavy saucepan, make a roux by melting 1/2 cup butter over medium heat. When the foam subsides, add flour all at once. Stirring constantly, reduce heat to low and cook, stirring, until mixture is blonde colored, about 5 minutes.

8. 8

   Add crab stock 1 cup at a time, whisking thoroughly after each addition. Bring to boil, reduce heat and simmer 20 minutes, skimming frequently.

9. 9

   Add whipping cream, lemon juice, hot sauce, Worcestershire sauce, Old Bay seasoning and white pepper; bring back to a simmer and cook 10 minutes.

10. 10

    Add whiskey, sherry, remaining 2 tablespoons butter and reserved crab meat, and cook 1 minute to heat through.

11. 11

    Season with salt and ladle into bowls.

12. 12

    Garnish with a pinch of Old Bay seasoning and fresh chopped parsley, if desired.

* Per serving · 4 servings · Values may vary.