Krebs-Bisque

Ingredients

• 1 kg river crab
• 2 tbsp plant oil
• 1 l fish stock
• 1 onion
• 2 carrots
• 200 g celery root
• 100 g long-grain rice
• 100 ml dry white wine
• 100 ml whipping cream
• 40 ml cognac
• 1 splash Lemon juice
• Salt
• Pepper
• 1 tbsp butter
• 1 tsp herbs de Provence
• colorful pepper

Instructions

1. 1.

   Place the crabs in boiling water. Cook on reduced heat for 6-8 minutes, then shock and extract. Chop the shells and sauté in 1 tbsp hot oil for about 5 minutes. Deglaze with stock, simmer for ~10 minutes, then strain to capture the broth.

2. 2.

   Peel and chop the onion, carrots, and celery root into pieces. Briefly sauté together in the remaining oil, add rice, wine, and stock, and simmer for about 20 minutes. Add cream and cognac, blend until creamy, and season with lemon juice, salt, and pepper.