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Crab Callaloo Bisque

Created by Dot Power (my Mom) from a soup she tasted in Barbados
Total Time1 hour 30 minutes
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.