Blue Crab Cream Soup

• cooking oil
• 1 onion
• 1 leek
• 2 cloves garlic
• 1 1/8 pounds blue crab
• 1 cup brandy
• 2 1/8 tablespoons rice
• water
• 7/8 cup tomato sauce
• salt

1. Chop the vegetables and cook over low heat.
2. Add the blue crab and the brandy, slightly crush the crab.
3. Once the alcohol in the brandy has evaporated, add the rice and enough water to cover.
4. Cook for 45 minutes.
5. Add the tomato sauce and salt to taste.
6. To blend: if you own a sturdy hand blender, blend in the pot, otherwise the blades could break. The other option is to remove the crab shells and leave only the crabmeat in the soup. The claws may be added whole as they become soft enough to be blended.
7. Blend thoroughly, strain several times to remove any traces of shells, and serve.

cooking oil, onion, leek, garlic, crab, brandy, rice, water, tomato sauce, salt

Taken from www.yummly.com/recipe/Blue-Crab-Cream-Soup-627135 (may not work)