Creamy Crab Soup (Print Version)

# Ingredients:

01 - 1¼ cups of dry white wine, split up.
02 - 6 cups of crab shells.
03 - 1 celery stalk, chopped into chunks.
04 - A chopped-up large yellow onion.
05 - 1 carrot, cut into big pieces.
06 - Two sprigs of thyme.
07 - A handful of parsley sprigs.
08 - 4 tablespoons of tomato paste, split.
09 - 15 peppercorns, whole.
10 - 1 bay leaf.
11 - 2 tablespoons of unsalted butter.
12 - ⅛ teaspoon of cayenne spice.
13 - ¼ cup of plain white rice.
14 - 1¼ pounds of crabmeat, cooked.
15 - ⅓ cup of diced shallots.
16 - 1¼ cups of full cream.
17 - 2½ teaspoons of salt, separated.

# Instructions:

01 - Roast crab shells for 10 minutes at 400°F. Simmer gently at 180°F, covered with water, for an hour. Keep skimming off foam.
02 - Mix in wine, herbs, veggies, spices, and tomato paste. Simmer for another half-hour. Strain it to get 4 cups.
03 - Melt butter and soften shallots in it. Toss in wine, rice, tomato paste, and stock. Let it cook 25 minutes, until the rice softens.
04 - Blend most of the crab with the mixture until smooth. Stir in cream and remaining crab chunks. Add cayenne and salt.

# Notes:

01 - Keep stock frozen for as long as 2 months.
02 - Don’t let stock boil, or it’ll cloud up.
03 - Make sure crabmeat is cleaned before use.

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