| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Meats, Dairy |
|
Vegetables, Fish, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10oz/300g) Frozen Chopped |
|
|
Spinach |
| 3 |
c |
Chicken broth |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Nutmeg |
| 2 |
c |
Light cream |
| 1 |
c |
Imitation crabmeat; Coarsely |
|
|
Chopped |
| 1/2 |
c |
Bick's Tangy Dill Relish |
INSTRUCTIONS
Cook spinach in chicken broth. Saute onion in butter in large saucepan
until tender. Add flour and seasonings, stirring until smooth. Stir in
spinach mixture. Cook, stirring constantly, until mixture just comes to a
boil and is thickened. Stir in cream, crabmeat and relish. Heat through, do
not boil.
Note: This soup freezes well. Reheat slowly, don't boil. It's also nice
with a can of crabmeat or small shrimp.
Source: Bick's Savoury Relish Recipes, Vol.1, page 3
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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