Creamy Crab Soup

Course : Seafoods
Serves: 6
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1 package spinach frozen chopped -- (10oz/300g)
3 cups chicken broth
1/4 cup butter
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash nutmeg
2 cups light cream
1 cup imitation crabmeat -- coarsely chopped
1/2 cup Bicks tangy dill relish

Preparation / Directions:

Cook spinach in chicken broth. Sauté 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, pag

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