Creamy Crab Bisque

I made this soup last night, and let me tell you....it was DELICIOUS! I wanted something a little special for Valentine's Day. I had it along with Filet Mignon, with a herb butter sauce and mushrooms. We celebrated a day early.

Makes: 2 servings
Total time: about 30 minutes

1/2 cup diced leeks

1/4 cup diced carrot

1/4 cup diced celery

1 clove garlic, minced

1 Tbsp. olive oil

1 Tbsp. all-purpose flour

1/4 cup dry white wine

3/4 cups heavy cream

3/4 cups whole milk

1/2 cup clam juice

Salt, pepper, and Tabasco to taste

1/2 cup pasteurized lump crab meat, divided (about 1/4 lb.)

Minced fresh chives

~Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, about 8 minutes. Add flour and cook for 1 minute.

~De glaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice. Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco. Off heat, puree' mixture with a hand blender or whatever you have. Ladle soup into bowls.

~Top each serving with 1/4 cup crab meat; garnish with chives.

ENJOY!

(I doubled this recipe for us.)

XOXO