Spinach and Crab Meat Soup

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: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons flour
• 2  tablespoons butter
• 2 (10 ounce) cans chicken broth
• 1 (10 ounce) can water
• 1  small onion
• 1 (300 g) package frozen spinach
• 1 (7 ounce) can  crabmeat
•  white pepper
• 2  ounces heavy cream

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.