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CRAB AND ARTICHOKE  BISQUE

My daughter Amanda has always loved Crab Bisque and we would serve it every Christmas.  Over the years, this is the recipe that we developed.  Actually, I should say that she developed this because my occasionally heavy hand  with the spices has been meticulously censored.  This takes about 1 hour to prepare and makes close to 1 gallon

ingredients

1 Cup butter

1 C chopped onion

1 C chopped celery

1/2 C chopped bell pepper  red

1 can artichoke hearts sliced  save juice and add to stock

¼ C chopped garlic

2 Bay leaves

1 Cup flour

1 Pt heavy cream

2 ½ qt seafood or chicken stock

2 teaspoon cayenne

3 Tablespoon sherry

1 Cup chopped green onion

1 Cup chopped parsley

1 lb. Lump crab meat

1 teaspoon salt

Sauté the following ingredients in 1 Cup of butter for 3 to 5 min:

1 C chopped onion

1 C chopped celery

1/2 C chopped bell pepper  red

1 can artichoke hearts (Chopped finely) save juice and add to stock

2 Bay leaves

add ¼ C chopped garlic and salte for 3 or 4 minutes more

slowly sprinkle 1 C flour, stirring constantly with wire whisk, to make a white roux.

Slowly Add 2 ½  Quarts seafood stock or chicken stock along with artichoke juice, stirring constantly to incorporate it into the roux.  Bring to a boil and simmer for 30 minutes.  Add 1 pint of heavy cream, 2 teaspoons cayenne, 1 teaspoon salt, 1 Cup finely chopped parsley, 1 Cup finely chopped green onions, 3 Tablespoons sherry return to a boil and simmer for 5 min (stirring).  fold in 1 LB crab meat and simmer for 3 - 5 min.

·         Be careful with the cayenne. If it is extra hot, 1 teaspoon will do.  Check it after first teaspoon.

·         All vegetables should be finely chopped