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BISQUE OF CRAB & SPINACH




Source of Recipe


Louisiana Legacy


List of Ingredients




2-10 oz. packages frozen chopped spinach, cooked & drained
1 can chicken broth
2 cups half and half
2 cups milk
4 Tbsp. butter
3 Tbsp. flour
1 onion, grated
2 tsp. parsley chopped
2 Tbsp. worcestershire sauce
2 tsp. salt
1/2 tsp. Tabasco
White pepper
1 lb. lump crabmeat (I've used other kinds)



Recipe



Place cooked spinach in food processor with half the chicken broth and puree. In a small saucepan, warm half and half and milk and set aside. Melt butter in a heavy 3 qt. saucepan. Sprinkle in flour and onion and stir a few minutes to thicken, but do not brown. Stir in warmed milk mixture along with spinach, remaining broth, parsley, Worcestershire, salt, Tabasco, pepper and crab meat. Heat thoroughly, but do not boil.