Real Crab Bisque

Adapted from Best of the Best of Georgia. A recipe supposedly from Elizabeth of 37th restaurant. A nice way to serve this is in hollowed out individual bread rounds as bowls.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 6  tablespoons unsalted butter
• 1  cup  minced green onion
• 1⁄2 cup  minced celery
• 1  tablespoon  minced carrot
• 6  tablespoons all-purpose flour
• 2 1⁄2 cups milk
• 2 1⁄2 cups low sodium chicken broth
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon cayenne pepper
• 1  cup heavy cream
• 1⁄4 cup sherry wine (not cooking sherry!!)
• 1  lb  crabmeat

Directions

1. Melt butter over low heat.
2. Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
3. Whisk in flour and cook 2 minutes, stirring constantly.
4. Whisk in chicken broth and milk.
5. Bring to a boil, whisking often.
6. When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
7. Heat through, then serve.