Spinach and Crab Bisque

© Katherine Stetson

The crab can be substituted with sautéed bay scallops or fresh oysters added to the bisque just long enough to poach.

For two generous servings, or four small ones:

  • 1 small onion, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup dry white wine (sauvignon blanc or Pinot Grigio)
  • 2 cups chicken stock
  • 9 ounces fresh baby spinach
  • 1/3 cup heavy cream
  • 4 ounces jumbo lump Atlantic Blue crabmeat
  • sea salt, to taste
  • freshly ground pepper, to taste

In a medium stockpot, melt two tablespoons of the butter.  Add the onion and garlic and sauté until onion is translucent.  Sprinkle mixture with flour and nutmeg and stir for a minute or so to lightly toast the flour.  Add the wine and stir until thickened and bubbling.  Stir in chicken broth and spinach and cook just until spinach is tender. Use an immersion blender to blend soup in its pot, check seasonings and add the cream.

In a small skillet, melt remaining tablespoon of butter and sauté the crab lightly until heated through.  Divide hot soup amongst bowls and top with the crabmeat and a grind or two of black pepper.

Copyright © Katherine Stetson, all rights reserved.