Recipe of the Day

CREAM OF CRABMEAT AND SPINACH SOUP


· 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.

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.