Creamy Crab Soup
Yield
4 servingsPrep
0 minCook
25 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
chopped, frozen |
|
| 3 | cups |
chicken broth
|
|
| ¼ | cup |
butter
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
nutmeg
|
*
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | cup |
crab meat
imitation, coarsely chopped |
|
| ½ | cup |
dill relish
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
chopped, frozen |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 59 | ml |
butter
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
nutmeg
|
*
|
| 473 | ml |
light cream (half&half)
|
|
| 237 | ml |
crab meat
imitation, coarsely chopped |
|
| 118 | ml |
dill relish
|
*
|
Directions
Cook spinach in chicken broth.
Sauté onion in butter in large saucepan until tender.
Add flour and seasonings, stirring until smooth.
Stir in spinach mixture.
Cook, stirring constantly, until mixture just comes to a boil and is thickened.
Stir in cream, crabmeat and relish.
Heat through, do not boil.
Note: This soup freezes well. Reheat slowly, don't boil.
It's also nice with a can of crabmeat or small shrimp.
