Crab And Artichoke Bisque - cooking recipe

Ingredients

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

Preparation

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