Crab-And-Spinach Bisque

• 2 (10-ounce) packages frozen chopped spinach, thawed
• 1 (14 1/2-ounce) can chicken broth
• 1 pound fresh crabmeat
• 1/4 cup butter or margarine
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 2 tablespoons all-purpose flour
• 3 cups whipping cream*
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme

1. Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside. Drain and flake crabmeat, removing any bits of shell; set aside.
2. Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender. Add flour, and cook, stirring constantly, 1 minute or until smooth.
3. Gradually stir in cream, and cook, stirring constantly, 10 minutes. Stir in spinach mixture, Worcestershire sauce, and next 5 ingredients; simmer, stirring often, 5 minutes or until thoroughly heated. Stir in crabmeat, and cook, stirring often, just until thoroughly heated (do not boil). Remove and discard bay leaf. Serve with French bread.
4. *Evaporated skimmed milk may be substituted for whipping cream.

chicken broth, fresh crabmeat, butter, onion, celery, green bell pepper, flour, whipping cream, worcestershire sauce, bay leaf, salt, freshly ground pepper, dried basil, thyme

Taken from www.myrecipes.com/recipe/crab-and-spinach-bisque (may not work)