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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.