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Crab-and-Leek Bisque Johnson Creek
  • 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
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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