Recipe: Cream of Crab and Spinach Soup

CREAM OF CRABMEAT AND SPINACH SOUP

8 Tbsp. butter
1 onion, finely chopped
1/2 cup flour
1 pint (2 cups) half-and-half*
1 1/2 cups evaporated milk
2 cups crab or shellfish stock
4 oz. fresh spinach
1 lb. lump crab meat
Creole seasoning, to taste
Salt to taste

Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.

Saute onions in butter over medium heat until tender. Add flour, and whisk continuously for 2 minutes to form a white roux.

Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, heat for 5 minutes.

Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.

*For a thicker soup, use heavy cream instead of half & half.

From: linda/tennessee