Prep 30 mins
Cook 15 mins
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.
- Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
- Add chicken broth and 1 can water slowly, whisking all the time.
- Defrost spinach and lightly saute with onion until tender.
- Add to soup mixture.
- Add crab, pepper, and finish with cream.
- Refrigerate 3 days to allow flavors to ripen.