Shrimp & Crab Bisque

This was my soup selection for the Christmas Dinner menu. I chose very wisely. This was my favorite dish of the night. Smooth, silky and decadent. A major plus is that you can make this lovely bisque in a matter of minutes.

2 T. butter

2 T. all purpose flour

1/2 t. salt

1/4 t. ground white pepper

1 t. chicken bouillon powder

2 T. chopped onion

16 oz. half-and-half1/2 pound medium shrimp - peeled and deveined and chopped into small pieces

1/2 pound crabmeat

3/4 cup white wine

In a 2 quart saucepan, melt butter and stir in flour, salt, white pepper, bouillon granules, onion, and half of the half-and-half.

Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot. Garnish wish chopped parsley, rosemary or chives.