Chef Harlan's Pumpkin and Crab Bisque

Ingredients:

½ea                                    large carrot (small diced)

½ea                                    large onion (small dice)     

1tsp                                    minced garlic

1tsp                                    fresh chopped tarragon

2tsp                                    brown sugar

1/2tsp                                ginger

1/2tsp                                cinnamon

1tsp                                    salt

Pinch                                 nutmeg

1TBSP                                butter

1qt                                     heavy cream

2oz                                     lump crab meat

1cup                                  pumpkin puree

1/2cup                              vegetable stock

1/4cup                              sherry

Cooking Instructions:

 

In a 2qt pot sauté off onions, carrots and garlic until onions are tender and translucent

Deglaze with sherry and vegetable stock

Add cream and all other ingredients, cook on medium heat for five minutes

Blend together with stick blender until smooth

Allow to cook for an additional 15-20 min on low heat

Makes about 12 portions (6oz cups)