Try this recipe for a luxuriously silky veloute using fresh baked crab stock.
To make the stock:
Break the shells into smaller pieces by putting in a thick plastic bag and bashing with a rolling pin. Don't crush too small or you release the calcium from the bones that with make the soup speckled later on.
Place the bones into a stock pot and cover with about 1 inch of water. Place on a high heat and slowly heat to a simmer.
As soon as small bubbles appear on the surface, reduce the heat down to medium. Do not let it boil.
Maintain the temperature just below a simmer; do not stir the shells during the cooking as this may cloud the finished stock.
Remove the resulting foam as it rises to the surface with a spoon. Let this cook out for 45 minutes. The foam comes from shells releasing impurities as their temperature increases.
Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, thyme, bay leaves, parsley and peppercorns.
Bring to a low simmer and reduce heat so that the stock ticks over for 30 minutes. Remove any impurities that appear during this stage.
Strain the stock through a muslin cloth. Discard the bones and vegetables. Store the stock until ready to use.
To make the soup:
In a large pan melt the butter over a medium heat, add the shallots and cook until soft, add the flour to make a roux.
Add the stock, and mix together thoroughly. Raise the heat and bring to a simmer then reduce the heat and continue to simmer until the roux is cooked out.
Remove from the heat and cool for several minutes. Pass through a sieve if needed.
Combine the egg yolks and cream to a smooth paste.
Return to the pan and add the brandy and half the egg yolk and cream thickener.
Add the rest of the crab meat. Adjust the seasoning with salt and cayenne pepper, bring back up to temperature and add the rest of the thickener.
To serve rub the French stick crouton with split garlic and toast until golden. Combine the crab meat, chopped anchovy fillet into the mayonnaise. Spoon this mixture onto the crouton and place on top of the soup finishing with a sprig of chervil.
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