Crab, Carrot, Basil Bisque Soup - cooking recipe

Ingredients

1/4 lb. butter
2 c. onions, chopped
1 1/4 lb. carrots, sliced
1 lb. crab meat or sea legs
1 large bunch basil
2 potatoes, peeled and sliced
1/2 pt. heavy cream
46 fluid oz. clam juice

Preparation

Saute onions in butter.
Add carrots, 1/2 of the crab meat, basil and potatoes.
Cover with clam juice and cook 1/2 hour.
Let cool slightly and puree.
Add cream and remaining crab meat.
Heat and serve.