Title: SEAFOOD BISQUE
Category: Soups

Christopher made this often at Xmas time and for many years made a batch for me which we served at our Xmas party at our house. This is without a doubt the best bisque I ever tasted. Goes well with Champagne.
Bob A. 12/98

Ingredients:
2 c. finely chopped shallots

3 c. finely chopped celery

3 c. finely chopped mushrooms

3 c. finely chopped green onions

1 c. melted butter

10 c. peeled, seeded, chopped tomatoes

3 lbs. raw salad shrimp

1 lb. shredded crab meat

2 c. beurre manie

6 qt. cream

1 c. brandy

salt, pepper, tabasco

Instructions for preparation:
Saute the shallots, mushrooms, celery and green onions in butter until limp. Add the tomatoes and cook until they begin to disintegrate. Add the shrimp, cook and stir until shrimp are just barely cooked. Add the crabmeat and beurre manie and cook and stir until the soup is thick and bubbly, then flame with the brandy. Add the cream and bring to a simmer. Season to taste.

Approximate date first served: December 1973

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