Crab-and-Leek Bisque Johnson Creek

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

Preparation Instructions:

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.

» A bisque is a thick, rich soup, usually containing lobster, crab or crayfish. We suggest you serve it piping hot with cornbread on the side and make a meal of it.

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