“This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
  2. Add chicken broth and 1 can water slowly, whisking all the time.
  3. Defrost spinach and lightly saute with onion until tender.
  4. Add to soup mixture.
  5. Add crab, pepper, and finish with cream.
  6. Refrigerate 3 days to allow flavors to ripen.

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