TSR Version of Soup Nazi's Crab Bisque by Todd Wilbur

• 4 lbs snow crab legs (legs)
• 4 quarts water
• 1 small onion, chopped
• 1 12 stalks celery, chopped
• 2 garlic cloves, quartered
• 2 potatoes, peeled and chopped
• 14 cup chopped fresh Italian parsley
• 2 teaspoons mustard seeds
• 1 tablespoon chopped pimiento
• 12 teaspoon fresh coarse ground black pepper
• 2 bay leaves
• 13 cup tomato sauce
• 2 tablespoons half-and-half
• 14 cup unsalted butter
• 14 teaspoon thyme
• 18 teaspoon basil
• 18 teaspoon marjoram
• salt & freshly ground black pepper, to taste

1. Remove crab meat from the shells and set aside.
2. Put half of the shells into a large pot with 4 quarts of water over high heat.
3. Add onion, 1 stalk of chopped celery, and garlic; bring to a boil.
4. Continue to boil for 1 hour, stirring occasionally, then strain.
5. Discard the shells, onion, celery and garlic, keeping only the stock.
6. Measure 3 quarts (12 cups) of the stock into a large cooking pot.
7. (If you don't have enough stock, add enough water to make 3 quarts).
8. Add potatoes and bring mixture to a boil.
9. Add 1/2 of the crab and remaining ingredients to the pot and bring to a boil.
10. Reduce heat and simmer 4 hours, uncovered until it reduces by half and starts to thicken.
11. Add the remaining crab and simmer for another hour until the soup is thick.

snow crab, water, onion, stalks celery, garlic, potatoes, fresh italian parsley, mustard seeds, pimiento, fresh coarse ground black pepper, bay leaves, tomato sauce, unsalted butter, thyme, basil, marjoram, salt

Taken from www.food.com/recipe/tsr-version-of-soup-nazis-crab-bisque-by-todd-wilbur-105077 (may not work)