ASPARAGUS AND LEEK BISQUE

Asparagus and Leek Bisque image

Number Of Ingredients 10

4 tablespoons butter
1 cup leeks, cleaned, thinly sliced, white part only
3 pounds fresh asparagus, tough ends removed, cut into 1-inch 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 (optional)
1 teaspoon salt

Steps:

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 and sauté 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.
Simmer until asparagus is tender, about 20 to 25 minutes. Remove pan from heat. Use an immersion blender to purée, and return pan to heat.
Add cream and crab (optional), and stir until just heated through. Do not boil.

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