Crab and leek Bisque
Ingredients
- 3 leeks (about 1 1/2 pounds)
- 1 stick butter
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cup chicken broth
- 1/2 cup dry white wine
- 2 cup half-and-half
- 8 ounce backfin crab meat
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- sliced leeks for garnish
Instructions
Serves 6.. Remove roots, tough outer leaves and green tops from leeks. Split leeks in half, wash and cut halves into thin slices. Melt butter in a Dutch oven over medium-high heat. Add leeks and garlic, and cook until tender. Add flour, stirring until smooth. Then cook 1 minute, stirring constantly. Gradually add broth and wine; cook over medium heat, stirring constantly, until mixture is thickened (about 4 minutes). Stir in half-and-half, crab meat and salt and pepper. Garnish with sliced leeks.