Cream Of Crabmeat And Spinach Soup Recipe

Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve. Saute 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.