Crab Bisque

• 2 cups each onion, leek, celery, and carrot, all cut into small dice
• 2-3 lb whole crabs, she

Sweat the vegetables and crab pieces in the butter until the vegetables are tender. Add the bouquet garni, tomato paste, Cognac, wine, and stock. Stir and bring to a boil. Then add the rice and simmer for 45 minutes with the lid a little askew.

Strain off the liquid through a fine sieve and reserve. Discard the large, tough pieces of crab shell, then pulverize the remaining contents of