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RECIPES/Soups
New Orleans Crab and Spinach Bisque
A cream based soup with fresh spinach and jumbo lump crabmeat
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Recommended Servings
10-12
COOKING
REVIEWS
INGREDIENTS
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
Instructions
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.
RECIPE FACTS

Servings: 10-12

Nutritional information per serving

No nutrition information available

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