Spinach Crab meat Bisque

Method:Remove all bone and cartilage from crab meat and set aside. In a cast iron dutch oven, melt butter over medium-high heat. Saute’ onions, celery, bell pepper, and chopped garlic in melted butter. Add 2 C. chopped spinach.
Saute 3 minutes and remove mixture to food processor. Puree and then return to dutch oven. Sprinkle in flour (I omit this step and use corn starch or arrowroot to thicken it later, so Abigail can eat it). Using a wire whisk, blend well. Add shellfish stock, 1 ladle at a time, whisking constantly, until soup-like consistency is achieved. If you’re substituting corn starch for flour, whisk a few T. of it into a bit of the not-hot-yet broth before adding to the mixture.Fold in 1 lb. crab meat (reserve 1/4-1/2 lb. crab meat for serving on top later), bring to a rolling boil and reduce to simmer. Cook for 30 minutes, adding additional stock as needed. Whisk in heavy whipping cream. Add green onions, and parsley. Season to taste using salt, pepper, Tony Chacherie’s, and hot sauce. Immediately prior to serving, bring mixture to a low boil and add remaining spinach. Cook 2 minutes, remove from heat.

Serve each bowl topped with a small dollop of sour cream, a spoonful of lump crab meat, and a sprinkle of fresh chopped parsley.