Wild Rice and Crab Meat Bisque (2000 - 3rd Place, Soup Division)



3/4 cup uncooked wild rice
3/4 teaspoon salt
3/4 cup chopped green pepper
2 cloves garlic minced
1 bottle clam juice
1/4 teaspoon white pepper
1 cup cubed fully cooked Virginia ham
1 1/2 medium carrot, grated
several dashed Tabasco sauce, to taste
4 cups half and half
3 cups water
5 tablespoons butter
1/2 cup chopped onion
3 tablespoons all-purpose flour
2 1/2 teaspoons instant chicken bullion
1/4 teaspoon salt
1 lb. backfin lump crab meat
3 tablespoons snipped fresh parsley
4 cups milk

In 2 quart saucepan, combine wild rice, water and 3/4 teaspoon
salt, heat to boil, reduce heat; cover and simmer for 30 minutes or
until tender. Drain in colander, set aside.

In approx. 5 quart saucepan melt butter, add green pepper,
celery, onion, and garlic. Cook and stir over medium heat for about 7
minutes or until tender. Do not brown vegetables. Stir in flour, 1/4
teaspoon salt, bullion granules, pepper, and clam juice. (More flour
can be used if a thicker bisque is desired)

Heat, cover over medium heat for 15 to 20 minutes or until
very hot, stirring occasionally. Adjust salt to taste.

Produces 8 generous servings.