Creamy crab soup

Yield: 6 Servings

Measure Ingredient
1 pack (10oz/300g) Frozen Chopped
\N \N Spinach
3 cups Chicken broth
¼ cup Butter
½ cup Chopped onion
¼ cup All-purpose flour
½ teaspoon Salt
1 pinch Nutmeg
2 cups Light cream
1 cup Imitation crabmeat; Coarsely
\N \N Chopped
½ cup Bick's Tangy Dill Relish

Cook spinach in chicken broth. Saute onion in butter in large saucepan until tender. Add flour and seasonings, stirring until smooth. Stir in spinach mixture. Cook, stirring constantly, until mixture just comes to a boil and is thickened. Stir in cream, crabmeat and relish. Heat through, do not boil.

Note: This soup freezes well. Reheat slowly, don't boil. It's also nice

with a can of crabmeat or small shrimp.

Source: Bick's Savoury Relish Recipes, Vol⅒, page 3

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