Spinach And Crab Meat Soup

Oxmoor House
3 quarts


+ Add To Shopping List
2 (10-ounce) packages frozen chopped spinach
1 medium onion, sliced
1 1/2 quarts chicken broth, divided
1/4 cup plus 2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups half-and-half
1 pound lump crab meat
1/2 teaspoon ground nutmeg


Cook spinach according to package directions, with onion slices. Drain mixture. Place mixture and 2 cups chicken broth in container of an electric blender; process until smooth.

Melt butter in a large Dutch oven over low heat; add flour, salt, and pepper, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining chicken broth; bring to a boil, stirring constantly. Stir in spinach mixture; simmer, uncovered, over low heat 10 minutes. Add half-and-half and crab meat, stirring well. Heat thoroughly. (Do not boil.) Stir in nutmeg. Ladle into soup bowls.

Created date

February 2010