Brown Crab Bisque
Prepare crabs. Clean the vegetables thoroughly and into larger chunks. Take crab claws from body and saute crab shells, with brown meat and vegetables in a large saucepan over high heat for about 10 minutes.
Add the thyme, bay leaves, peppercorns, tomato paste and white wine. Reduce down to half and then add water to cover (or preferably fish stock). Let the soup simmer for 3-4 hours on low heat. Boil the claws in the soup for 12 minutes and then sieve shells and vegetables from the soup, keeping the claws. Further reduce the soup.
While the soup reduces, pick the meat from the claws and cut Jerusalem artichokes and apples into fine cubes. Toss with chopped parsley and lime juice.
When the soup is reduced by half, add the cream and season to taste with salt and pepper.
Serve accompaniments in the bottom of 4 soup plates. Spread the crab meat on top and foam milk and white wine with a hand blender. Spread the foam lightly and serve the soup separately in a jug at the table.
4 large crabs
500 g of carrots
4 cloves garlic
1 bunch thyme
2 bay leaves
20 g tomato puree (a small can)
3 dl white wine
¼ L cream
4 medium Jerusalem artichokes
1 bunch parsley
1 cup milk
4 tbsp. white wine