Name: Crab Callaloo Bisque
Total time: 90 min
Ingredients: 2 leeks (white + 1” of the light green, chopped); 2 stalks celery (chopped); 2-3 Tablespoons butter; 1 cup chicken broth for puree; 3¾ - 4 cups chicken broth; 2 cans Cream of Celery Soup; 1 cup flaked fresh crabmeat; 1½ soup cans milk; 1 pint heavy cream; 2 cups crabmeat (flaked); ¾ cup dry white wine; 1½ cups sliced fresh spinach (I use the pre-washed baby spinach)

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Crab Callaloo Bisque

Created by Dot Power (my Mom) from a soup she tasted in Barbados

Total Time1 30

Course: Soup

Cuisine: Cajun

Servings: 18

Author: Lisa Power

Ingredients

Step 1

2 leeks white + 1” of the light green, chopped
2 stalks celery chopped
2-3 Tablespoons butter
1 cup chicken broth for puree

Step 2

3¾ – 4 cups chicken broth
2 cans Cream of Celery Soup
1 cup flaked fresh crabmeat

Step 3

1½ soup cans milk
1 pint heavy cream
2 cups crabmeat flaked
¾ cup dry white wine
1½ cups sliced fresh spinach I use the pre-washed baby spinach

Instructions

Step 1

Cook leeks and celery in butter until soft
Purée in blender with 1 cup chicken broth
Strain into large pot, pushing all pulp through

Step 2

Rinse blender, then purée chicken broth, Cream of Celery Soup, and 1 cup flaked fresh crabmeat. Add to above. (Do not strain this)

Step 3

Add remaining ingredients and slowly cook till spinach is soft. Do not boil.

Notes

To make ahead:

Heat soup “base” to just below simmering. Add spinach just before you’re ready to serve and slowly cook until spinach is soft.