New Orleans Crab and Spinach BisqueUser Submitted Recipe
4 - 10oz bags fresh spinach
1 lb butter
3/8 c flour
3/4 c cream cheese
1 c milk
2 pints whipping cream
1 lb jumbo lump crab meat
8oz chicken stock
Chop spinach fine. Set aside with juice. Melt butter in a large pot and flour. Stir until smooth. Add cream, crabmeat and stock. Add spinach and simmer. Melt cream cheese on low fire, stirring constantly. Slowly add milk. Add to soup and cook for 5 minutes. Slowly add water to desired consistency.
no nutrition information available
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