Creamy Spinach and Crab Bisque
Indulge in the rich and flavorful experience of our Creamy Spinach and Crab Bisque. This delightful soup combines tender spinach and succulent crab meat in a velvety broth, enhanced with a hint of white pepper and finished with a touch of heavy cream. While easy to prepare, the soup benefits immensely from resting in the refrigerator for a few days, allowing the flavors to meld beautifully. Perfect for a cozy dinner or as a sophisticated starter for a special occasion, this bisque is sure to impress with its creamy texture and savory depth. Serve it warm with crusty bread for a complete meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
2 (tablespoons)
butter
2 (tablespoons)
chicken broth
2 (10-ounce cans)
water
1 (10-ounce can)
onion
1 (small, finely chopped)
spinach
1 (300 g package, frozen)
crab meat
1 (7-ounce can, drained)
white pepper
to taste
heavy cream
2 (ounces)
Instructions
1
In a medium saucepan, combine the flour and butter over medium heat to create a roux, whisking continuously until the mixture is golden and bubbly, about 5 minutes.
2
Gradually whisk in the two cans of chicken broth and one can of water, ensuring the mixture remains smooth and lump-free.
3
In a separate skillet, defrost the frozen spinach and sauté it with the finely chopped onion over medium heat until the onion is translucent and the spinach is tender, approximately 5-7 minutes.
4
Carefully incorporate the sautéed spinach and onion mixture into the broth, stirring well to combine.
5
Add the crab meat and a generous pinch of white pepper to the pot, stirring gently to avoid breaking up the crab. Allow the mixture to simmer for about 10 minutes to meld the flavors.
6
Remove from heat and stir in the heavy cream until fully incorporated.
7
For optimal flavor development, refrigerate the soup for at least 3 days before serving. Reheat gently on the stovetop, stirring occasionally.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spinach and Crab Bisque?
It is a rich and flavorful soup that combines tender spinach and succulent crab meat in a velvety, cream-based broth.
What are the main ingredients in this bisque?
The main ingredients include flour, butter, chicken broth, frozen spinach, onion, canned crab meat, white pepper, and heavy cream.
How do I make the roux for the soup?
In a medium saucepan, combine flour and butter over medium heat, whisking for about 5 minutes until golden and bubbly.
Can I use fresh spinach instead of frozen?
The recipe specifies a 300g package of frozen spinach, but fresh spinach can be used if it is sautéed until tender first.
What type of crab meat is recommended?
The recipe calls for one 7-ounce can of drained crab meat.
How long does it take to sauté the onion and spinach?
Sauté the finely chopped onion and defrosted spinach for approximately 5-7 minutes until the onion is translucent.
Why does the recipe suggest refrigerating the soup for 3 days?
Refrigerating the bisque for at least 3 days allows the flavors to meld beautifully for a more developed taste.
How should I reheat the bisque after refrigeration?
Reheat the soup gently on the stovetop, stirring occasionally to maintain its creamy texture.
When should I add the heavy cream?
The heavy cream should be stirred in after the soup has been removed from the heat.
Is this recipe difficult to make?
No, this is considered an easy recipe that is perfect for beginners or as a make-ahead meal.
What seasoning provides the primary flavor profile?
A generous pinch of white pepper is used to enhance the savory depth of the bisque.
What should I serve with this crab bisque?
It is best served warm with crusty bread for a complete and satisfying meal.
How much liquid is needed for the broth?
You will need two 10-ounce cans of chicken broth and one 10-ounce can of water.
Can I substitute the chicken broth?
While the recipe calls for chicken broth, you could use vegetable or seafood broth as an alternative.
How do I prevent lumps in the soup?
Gradually whisk the broth and water into the flour and butter roux to ensure a smooth, lump-free consistency.
What kind of onion is best for this recipe?
A small onion that is finely chopped is ideal for blending into the spinach mixture.
How long does the soup need to simmer?
The soup should simmer for about 10 minutes after adding the crab and pepper.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this creamy bisque.
Is this soup considered a comfort food?
Yes, it is tagged as a comfort food due to its rich, creamy texture and savory flavors.
Can I use fresh crab instead of canned?
Yes, succulent fresh crab meat can be used as a high-quality substitute for the canned version.
How much heavy cream is required?
The recipe calls for 2 ounces of heavy cream.
What is the best way to handle the crab meat while cooking?
Stir the crab meat gently into the pot to avoid breaking up the pieces too much.
Can this be served as a starter?
Yes, it makes a sophisticated starter for special occasions or formal dinners.
What tools do I need for this recipe?
You will need a medium saucepan for the soup and a separate skillet for sautéing the vegetables.
Is the spinach added directly to the broth?
No, the spinach should be sautéed with onions first and then incorporated into the broth.
What is the texture of the finished soup?
The bisque has a velvety, creamy texture with pieces of tender spinach and crab throughout.
Does this recipe contain any dairy?
Yes, it contains butter and heavy cream.
Is white pepper better than black pepper for this soup?
White pepper is preferred in bisques to maintain a clean look without black specks while providing heat.
Can I make this soup the same day I serve it?
You can, but the recipe recommends a 3-day rest for the best flavor development.
Is this a seafood-based soup?
Yes, it is specifically categorized as a seafood bisque featuring crab meat.