Crab bisque sounds exquisite, but this recipe takes only a half hour to make and is SO flavorful! Although it's "quick and easy," though, it's not very cheap to make. Pasteurized lump crab meat can be found in the refrigerated section of the grocery close to the fish counter. I got it on sale, but it was still $15. This recipe is FANTASTIC!
2 c. diced leeks
1 c. diced carrots
1 c. diced celery
2 T. minced garlic
2 T. olive oil
4 T. flour
1/2 c. dry white wine
3 c. heavy cream
3 c. milk
2 bottles clam juice (8 oz. each)
Salt, black pepper, and hot sauce to taste (I used quite a bit of each)
1 1/4 c. pasteurized lump crab meat
Minced fresh chives
1. Sweat leeks, carrot, celery, and garlic in oil in a large pot over medium heat until carrot is soft. Add flour and cook for another minute
2. Deglaze pot with wine and simmer until nearly evaporated. Stir in cream, milk, and clam juice. Bring to a boil and season with salt, pepper, and hot sauce. Puree soup in batches using a food processor. Stir in crabmeat and serve. Top with fresh chives.