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Print this Recipe    Crab Leek Bisque

CRAB-AND-LEEK BISQUE
Serves 6.

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.

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