Creamy Crab Bisque (For Two)

• 1/2 cup diced leek (dice first then soak in water & drain well, white & light green part only)
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/2 cup clam juice
• salt, to taste
• fresh ground black pepper, to taste
• red pepper flakes, to taste
• Tabasco sauce, to taste
• 1/2 cup pasteurized lump crabmeat, divided (about 1/4 lb.)
• minced fresh chives

1. Sweat leeks, carrot, celery, and garlic in oil in a Dutch oven or large pot over medium heat until carrot is soft, 8 minutes.
2. Add flour and cook for 1 minute.
3. Deglaze with wine, simmer until nearly evaporated, then stir in cream, milk, and clam juice.
4. Bring to a boil, stirring occasionally, then season with salt, pepper, and Tabasco.
5. Off heat, puree mixture with an immersion blender but a standard blender works well too.
6. Ladle soup into bowls.
7. Top each serving with 1/4 cup crabmeat; garnish with chives.

then, carrot, celery, garlic, olive oil, flour, white wine, heavy cream, whole milk, clam juice, salt, fresh ground black pepper, red pepper, tabasco sauce, pasteurized lump crabmeat, fresh chives

Taken from www.food.com/recipe/creamy-crab-bisque-for-two-412743 (may not work)