Crab and Spinach Vichyssoise

Frozen spinach is pureed and combined with crabmeat, chopped onion & cream in a flour-thickened broth. It's served chilled, garnished with chives.

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Ingredients:

• 1 pound container frozen crabmeat
• 2 10-oz packages frozen chopped spinach, thawed
• 3 tablespoon butter
• 1 cup onion, chopped
• 4 tablespoons (1/4 cup) all-purpose flour
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 4 cups fat-free chicken broth
• 4 cups half and half cream, fat-free preferred
• Coarse salt
• Chives, sliced, for garnish

Method

Pick over crab meat for shells; drain, reserving liquid, and set aside. Puree thawed spinach in food processor then squeeze out as much water as possible and set aside. Melt butter in a large saucepan, add onion and saute until tender but not brown. Blend in flour, pepper and nutmeg. Cook over low heat 2 to 3 minutes. Add chicken broth and bring to a simmer, whisking constantly, until smooth and thickened. Stir in drained spinach, liquid from crab, and cream. Add salt to taste. Cool to room temperature, cover and store in refrigerator until ready to serve. To serve, ladle into bisque bowls and top with a sprinkle of sliced chives.

Notes: Chopped shrimp may be substituted for crab.

Number of servings: Serves 8 to 10

Submitted By: Lilykyte2056679
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