Creamy Crab Bisque (For Two) - cooking recipe

Ingredients

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

Preparation

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