Crab Bisque

Ingredients

• 1/2 cup peeled and finely chopped cucumber
• 1/2 cup finely chopped onion
• 1/4 cup plus 2 tablespoons butter or margarine
• 1/2 cup all-purpose flour
• 1 quart hot Fish Stock
• 1 quart hot half-and-half
• 1 pound lump or flake crab meat, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon Rhine wine
• Additional cucumber slices (optional)
• Hot French bread (optional)

Preparation

1. Sauté cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.
2. Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.