Crab Bisque

• 1 cup onion, minced
• 1 cup carrot, minced
• 2 (10 1/2 ounce) cans chicken broth (or 1 can chicken, 8 oz clam)
• 4 tablespoons flour
• 6 tablespoons butter
• 1 cup heavy cream
• 1/2 cup cooking sherry
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon cayenne pepper
• fresh chives, minced
• salt
• 12 oz crab meat
• cheese
• sprinkle of old bay
• sprinkle of celery salt

1. 1. Saute onion and carrot in
2. 2 tablespoons butter until soft. Set aside.
3. 2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
4. 3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
5. 4. Add onions and carrots, cover, and simmer for 1/2 hour.
6. 5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
7. 6. Garnish with fresh minced chives if desired.

onion, carrot, chicken broth, flour, butter, heavy cream, cooking sherry, lemon juice, worcestershire sauce, cayenne pepper, fresh chives, salt, crab meat, cheese, bay, celery salt

Taken from www.epicurious.com/recipes/member/views/crab-bisque-50139501 (may not work)