SPINACH AND CRAB MEAT SOUP
This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.
Provided by cookalot 2
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
- Add chicken broth and 1 can water slowly, whisking all the time.
- Defrost spinach and lightly saute with onion until tender.
- Add to soup mixture.
- Add crab, pepper, and finish with cream.
- Refrigerate 3 days to allow flavors to ripen.
Nutrition Facts : Calories 212.8, Fat 13, SaturatedFat 7.6, Cholesterol 56.5, Sodium 995.6, Carbohydrate 9, Fiber 2.7, Sugar 1.9, Protein 16
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