Crab Bisque

• 1/4 c. onion, chopped
• 1/4 c. carrot, chopped
• 1/4 c. celery, chopped
• 1/4 c. leeks, chopped
• 3 Tbsp. olive oil
• 1 1/2 Tbsp. tomato paste
• 1/4 tsp. tarragon
• 1/8 tsp. cayenne pepper
• 1 c. white wine
• 1 qt. fish stock
• 1/4 c. cognac or sherry
• 1 c. heavy cream
• 1 lb. backfin blue crabmeat
• 1/2 c. rice
• 1 tsp. cracked black pepper
• salt to taste

1. Sweat the mirepoix in the olive oil.
2. Meanwhile cook the rice in the fish stock for about 45 minutes.
3. To the vegetables, add the tomato paste, tarragon and pepper.
4. Cook the paste for 1 to 2 minutes.
5. Add the white wine and sherry.
6. Cook another 2 to 3 minutes.
7. Add the stock and rice and cream.
8. Simmer for about 15 minutes.
9. Pass through a fine sieve or food mill pressing the vegetables and rice through the sieve.
10. Return to the simmer.
11. Add crabmeat and simmer.
12. Adjust seasoning with salt.

onion, carrot, celery, leeks, olive oil, tomato paste, tarragon, cayenne pepper, white wine, fish stock, cognac, heavy cream, backfin blue crabmeat, rice, cracked black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285176 (may not work)