Crab Bisque

Once again, leftovers from crab waldorf salad, so naturally, it's crab bisque.

It's a little randomly thrown together from what I have in the fridge, but it tastes good!

Serves 2:

• 300ml chicken stock
• 300g crab meat
• 4 shallots, peeled and finely sliced
• 1/2 leek, thinly sliced
• 2 teaspoons finely chopped thyme
• 1/2 cup cream
• 1/2 cup dry white wine
• Freshly ground black pepper and salt

If your crabmeat is raw, poach it in the simmering chicken stock for a few minutes till cooked. Drain the crabmeat and set aside the stock.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Saute the shallots till soft and translucent, then add the leeks and saute for a couple of minutes till cooked through. Add the stock back to the pot and add the wine, thyme, 200g of crabmeat and the cream. Season with salt and pepper to taste, then bring to a boil and reduce to a simmer for 20 minutes.

Pour everything into a blender and blend till smooth. To serve, place 50g of crabmeat into the bottom of a soup bowl, then ladle soup over and garnish with a sprig of thyme.