Eileen's Crab Bisque

• 34 cup butter
• 34 cup flour
• 3 tablespoons tomato paste
• 1 medium onion, chopped fine
• 4 garlic cloves, minced
• 2 quarts chicken stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 18 teaspoon white pepper
• 18 teaspoon cayenne
• 12 tablespoon ketchup
• 1 lb crabmeat

1. Make the roux with the butter and flour.
2. Stir constantly until it is a golden bronze.
3. Then add all ingredients except the crabmeat.
4. Stir and simmer for 15-30 minutes.
5. Add crabmeat, continue to simmer and taste for salt and pepper.
6. Adjust seasonings to your liking.
7. Serve.

butter, flour, tomato paste, onion, garlic, chicken stock, worcestershire sauce, bay leaf, thyme, salt, white pepper, cayenne, ketchup, crabmeat

Taken from www.food.com/recipe/eileens-crab-bisque-308254 (may not work)