Slimming recipes for the month of May >
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Crab & Leek Bisque
3 leeks, about 1 1/2 pounds
1/2 cup of butter or margarine
1 clove garlic, minced
1/2 cup of all purpose flour
4 cups of chicken broth
1/2 cup of Chablis or other dry white wine
2 cups of half and half
1/2 pound of fresh crabmeat, drained and flaked
1/4 teaspoon of salt
1/4 teaspoon of ground white pepper
Garnish: sliced leeks |
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Remove roots, tough outer leaves and green tops from leeks. Split white portion of leeks in half, wash and cut halves into thin slices.
Melt butter in a Dutch oven over medium high heat. Add leaks and garlic, and cook, stirring constantly, 3 minutes or until tender.
Add flour, stirring until smooth. 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 and next 3 ingredients. Garnish if desired. Yield: 2 quarts
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