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Crab-And-Spinach Bisque

Yield 7 cups


  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1 (14 1/2-ounce) can chicken broth
  • 1 pound fresh crabmeat
  • 1/4 cup butter or margarine
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons all-purpose flour
  • 3 cups whipping cream*
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme

How to Make It

  1. Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside. Drain and flake crabmeat, removing any bits of shell; set aside.

  2. Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender. Add flour, and cook, stirring constantly, 1 minute or until smooth.

  3. Gradually stir in cream, and cook, stirring constantly, 10 minutes. Stir in spinach mixture, Worcestershire sauce, and next 5 ingredients; simmer, stirring often, 5 minutes or until thoroughly heated. Stir in crabmeat, and cook, stirring often, just until thoroughly heated (do not boil). Remove and discard bay leaf. Serve with French bread.

  4. *Evaporated skimmed milk may be substituted for whipping cream.