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| Asparagus and Leek Bisque submitted by Mom Johnson |
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Description
A Costco recipe....
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Directions
In a heavy saucepan, melt butter over medium heat. Add the leeks and saute until softened, about 4 minutes. Add asparagus and pepper. Saute another 4 minutes. Add flour and saute until mixture begins to bubble and just starts to toast lightly. Gradually stir chicken stock into the flour mixture for a smooth consistency. Add sherry and simmer until asparagus is tender, about 20-25 minutes. Remove pan from heat. Transfer soup in small batches to a blender and puree until smooth. Return pan with pureed soup to heat. Add cream and stir until just heated through. Do not boil! Add crab to the soup with cream and stir until just heated through, adding salt to taste.
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Ingredients
 4 T. butter
1 cup leeks, cleaned, thinly sliced, white parts only
3 pounds fresh asparagus, tough ends removed, cut in 1 inch pieces
1/4 tsp. white pepper
3 T. flour
1 quart organic chicken stock
1/2 cup sherry
2 cups heavy cream
1 pound lump crab meat
1 tsp. salt, to taste
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