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Recipe for :

Crab and Leek Bisque

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"I have been in a soup mood so have been dragging out my soup recipes. This one is really good.

A bisque is a thick, rich soup, usually containing lobster, crab or crayfish. Serve it piping hot with cornbread on the side".


3 leeks (about 1 1/2 lbs.)
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 & half
8 oz. fresh crab meat
1/2 tsp. salt
1/2 tsp. 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 & half, crab meat and salt and pepper.
  • Garnish with sliced leeks.

Serves 6

Shirley Cline