Joe Carre’s $100 Soup

You won’t find a better bowl of crab soup in the entire state of Maryland - or maybe even in the world!

Nicknamed “$100 soup” for good reason: it costs that much to make. But quality ingredients equals quality taste, amiright? We think it’s worth every penny. Best served in the Carre family kitchen, with a hunk of Joe Carre’s garlic bread - or a soft pretzel for dipping!

Ingredients

• 1 pound raw peeled shrimp
• 1 pound fresh lump crab meat
• 1/2 cup each butter and flour, cooked together to form a roux
• 2 stalks celery, with leaves, chopped fine
• 1/2 large yellow onion, peeled and chopped fine
• 1.5-2 quarts chicken broth (eyeball)
• ¼ cup half and half (eyeball)
• 1-2 chicken bouillon cubes (to taste)
• 5 whole cloves
• 2 cloves crushed fresh garlic
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 2 green bell peppers, cored and cut into 4 pieces
• 2 whole bay leaves
• 1 pint heavy (whipping) cream
• Ground white pepper, to taste
• Tabasco, to taste
• 2 green onions (green tops only), chopped

Instructions

For the base of the soup

• Heat 1 quart of chicken broth with the green bell peppers, bay leaves, and whole cloves. Simmer at a low boil for 30 minutes or until peppers are soft and the broth has been infused with flavor. Then discard the peppers, bay leaves, and cloves.
• Add another ½ quart of chicken broth (eyeball it), as some of it will have evaporated.
• In a separate pan, sauteé onions, celery, and garlic with butter. Add those to the broth with the boullion cubes and simmer until veggies are soft. Use an immersion hand blender and blend until smooth. Set aside, as this will be the base of the bisque.

For the soup

• In a large soup pot, cook the butter and flour together to form a roux. Cook to a very light brown, stirring constantly at medium-low heat. This will take about 10 minutes to get your roux just right - an important step!
• Add the base broth that you made to the pot, stirring constantly - into the roux. Add the half and half. Stir until it thickens.
• Add Worcestershire sauce and tomato sauce - and simmer for an hour or so.
• Heat a medium frying pan and saute the shrimp just until it changes color, about 3 minutes.
• Add the shrimp, crab meat, and heavy cream to the soup, being careful not to let it come to a boil. Add additional seasonings such as white pepper and Tabasco, to taste.
• Garnish with green-onion and serve with cracked pepper and bread for dipping!