Custom Catering's

Corn Crab Bisque
Yield - 2 Gallons

Ingredients
1 LB MARGARINE
2 TBSP CHICKEN BASE
4 BUNCHES GREEN ONIONS (Chopped)
1 TSP CAYENNE PEPPER
1 TSP WHITE PEPPER
4 STALKS CELERY (Chopped)
1 OZ (VOL.) GRANULATED GARLIC
2 QUARTS HEAVY WHIPPING CREAM
2 QUARTS WHOLE MILK
2- 1/2 CUPS FLOUR
3 CUPS WHITE WINE
1/2 GAL CREAM CORN
1/2 GAL WHOLE KERNEL CORN
1 TSP YELLOW FOOD COLORING
1/2 TSP NUTMEG
Presentation Ingredients
2 LBS CRAB FINGERS
1/2 LB MARGARINE
DASH PAPRIKA

Method
In a medium brazier and over low heat, slowly saute margarine, chicken base, green onions, peppers and celery until celery is soft. (This should take at least 30 minutes)

Add granulated garlic, wine and cream, simmer for 5 minutes. In a bowl whisk flour in milk, be sure that there are no lumps then slowly add to the bisque, simmer for 5 minutes. Add corn and nutmeg and simmer for an additional 15 minutes.

Plate Presentation
Gently heat crab fingers in margarine, ladle bisque in bowl. Arrange 6 fingers in a 12 oz bowl, and 3 fingers in a soup cup (6-oz cup). Garnish with a dash of paprika.

Chef's Notes:
This is one of the best soups of all time.

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.