My wife wooed me with this soup. But what with the soup’s ridiculous richness, I suppose she could have also been trying to kill me. I’ve always thought of crabs as something you eat at a ocean-side shack, but there’s no better time to enjoy this dish than a cold winter night next to a fireplace.
Ready
- 4Tbsp butter
- 1 medium onion, diced
- 14oz can coconut milk
- 8oz heavy cream
- 8oz chicken stock
- 1lb lump crabmeat
- 1 package frozen spinach
- salt & pepper to taste
- french loaf
Set
- large pot
- ladle
- deep bowls
Go
- Turn burner to medium-high and heat pot before adding butter. Once it has melted, sauté onion until it is transparent.
- Reduce heat to medium-low and add all ingredients except for the loaf.
- Cook for 30 minutes, stirring every five or ten minutes. Warm up the loaf in the oven about five minutes before you’re ready to serve the soup.