Asparagus and Leek Bisque

Asparagus And Leek Bisque

Ingredients:

Serves 6 to 8

4 tablespoons butter

1 cup leeks

3 lbs fresh asparagus, tough ends removed and 1" 

   cut pieces

1/4 teaspoon white pepper

3 tablespoons all purpose flour

1 quart chicken stock

1/2 cup sherry

2 cups heavy cream

1 pound lump crab

1 teaspoon salt, to taste (optional)

Directions:

In a heavy saucepan, melt butter over medium heat.  Add leeks and sauté until softened, about 4 minutes.  Add asparagus and pepper.  Sauté another 4 minutes.  Add flour.   Saute until mixture begins to bubble and just begins to toast lightly.  Gradually stir in chicken stock into the flour mixture for a smooth consistency.  Add sherry.  Simmer until asparagus is tender about 20 to 25 minutes.

Remove pan from heat.  Transfer soup in small batches to blender and blend until smooth.  Return pan to heat.  Add cream and crab and stir just until heated through.  Do not boil.  Serve immediately.