Crab Bisque

• 1/2 cup butter
• 1/2 cup flour
• 14 ounces chicken stock (homemade would be best)
• 2 tablespoons tomato paste
• 2 cups cream (heavy)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (fresh ground)
• 3/4 cup sherry wine or 3/4 cup marsala wine
• 1 lb crabmeat (lump crab- blue crab)

1. Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
2. Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
3. Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.

butter, flour, chicken, tomato paste, cream, salt, pepper, sherry wine, crabmeat

Taken from www.food.com/recipe/crab-bisque-389643 (may not work)