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CREAM OF CRABMEAT AND SPINACH SOUP




Source of Recipe


from "an older lady from Larose, Louisiana


List of Ingredients





8 tablespoons butter
1 onion, finely chopped
1/2 cup flour (depending upon desired consistency)
1 pint half-and-half
1-1/2 cups evaporated milk
2 cups crab or shellfish stock
4 ounces fresh spinach
1 pound lump crab meat
Creole seasoning, to taste
Salt
Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.
Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.



Recipe



Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.

For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.