Creamy Spinach & Crab Soup

This soup may seem simple, but it has quite a depth of flavor. It is rich and creamy, with the wonderful combination of luscious green spinach and juicy crabmeat. It is easy to make, and it is a great compliment to a sandwich or even a hamburger.

Creamy Spinach & Crab Soup


(Recipe by:Chef Yasue Siewert)


20 minutes


Makes 4 servings


2 tbsp butter
1 medium size onion, small diced
7 oz baby spinach
1 tbsp flour
2 cans 6oz crab meat, drained
1/2 cup vegetable broth
2½ cup milk
¼ cup heavy cream
1 tsp kosher salt (more to taste)
1/8 tsp black pepper


Heat a medium-size saucepan over medium-high heat. Add butter and onions and gently sweat until soft and translucent, about 8 minutes. Do NOT let them brown. Add spinach and cook another 1 minute. Add flour and cook another 1 minute. Add crab meat, milk, vegetable broth and bring to the boil. Remove from the heat and puree with bar-mixer (or blender or food processor) until very smooth. Add more milk for more consistency. Bring back to low-heat and add heavy cream as well as salt and pepper to taste.
Serve into soup bowl and serve warm.

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