Crab And Artichoke Bisque

• 1 bunch green onions, finely chopped
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1/2 c. Chablis
• 1 qt. strained chicken stock
• 1 can artichoke hearts, crushed by hand
• 1 bay leaf
• 1 tsp. nutmeg
• 2 tsp. white pepper
• salt and cayenne to taste
• 1 pt. half and half
• 1 lb. lump crabmeat, picked clean

1. Saute green onions, garlic and artichoke hearts in white wine and melted butter.
2. Then add seasonings.
3. Simmer for 5 minutes. Add the remaining ingredients except the crabmeat and simmer for 15 minutes more.
4. Thicken with 1/4 cup cornstarch dissolved in a little chicken stock and gradually add to soup until desired texture is achieved.
5. Add the lump crabmeat and gently stir for 5 minutes.
6. Garnish with a thin lemon slice and a bit of paprika.

green onions, clove garlic, butter, chablis, chicken, bay leaf, nutmeg, white pepper, salt, lump crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702439 (may not work)