From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Reply-To: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Creamy Crab Soup
Date: 4 Apr 1995 05:50:54 -0600
Organization: University of New Brunswick, Fredericton, NB, Canada
Message-ID: <3lka33$cvp@sol.sun.csd.unb.ca>

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Creamy Crab Soup
 Categories: Vegetables, Seafood, Soups
      Yield: 6 servings
 
      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 t  Salt
      1 pn Nutmeg
      2 c  Light cream
      1 c  Imitation crabmeat; Coarsely
           Chopped
    1/2 c  Bick's Tangy Dill Relish
 
  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 
-----
-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca

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