Talon Lodge Recipes:
Apple Courgette & Alaskan King Crab Bisgue

INGREDIENTS:

3 pounds Zucchini chopped
4 Granny Smith Apples Peeled and cored
1 Large Yellow Onion chopped
2 Stalks Celery chopped
4 Whole Garlic Cloves
8 Whole Peppercorns
2 Sprigs of Fresh Thyme
1 Pound Alaskan King Crab Meat
1 Cup Pernod
6-8 Cups Stock ( you can use fish, veg or chicken )
3 Cups Half and Half

DIRECTIONS:
Method: Heat a medium size stock pot on the stove with enough oil to coat the bottom.Sautee everything except the crab, pernod, stock and half and half.. You want the vegetables to be translucent and limp. Add pernod to deglaze the bottom of the pan and remove all of the drippings.  Reduce by half and add the stock. Boil all together for 15-20 minutes or until the apples and zucchini are soft.  Remove from the stove and place in the blender. Always make sure to place the lid on the blender tightly. The soup mixture will be very hot.. Blend and placed back into a pot and turn the flame on low. Add the Alaskan King Crab to the soup and finish with the half and half. Add salt and pepper to taste.

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