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Crab-and-Leek Bisque Johnson Creek

Serve piping hot with cornbread on the side.

• 3 leeks (about 1½ pounds)
• 1 stick butter
• 2 cloves garlic, minced
• ½ cup all-purpose flour
• 4 cups chicken broth
• ½ cup dry white wine
• 2 cups half-and-half
• 8 ounces backfin crab meat
• ½ teaspoon salt
• ½ teaspoon ground white pepper
• sliced leeks for garnish

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.

Serves 6.