Chef Jason Huguet of the Steamboat Warehouse

Crab Florentine Soup

Crab Florentine Soup

• 1 lb real butter
• 2 med. onions, chopped
• 4 T minced garlic
• 3 oz. smoked tasso, small dice
• 2 C all purpose flour
• ˝ quart heavy cream
• About 1 ˝ gals seafood stock
• 6 oz. frozen spinach, drained
• Salt & red pepper to taste

Method:
In a medium stock pot, melt the butter over medium high heat. When the butter is hot, add the onions and garlic and allow them to sauté for about 3 or 4 minutes. Add the tasso and allow to sauté for another 3 or 4 minutes. Next, lower the heat, then add the flour, making sure all is incorporated. When the butter has soaked up all of the flour, add the heavy cream & then slowly add the seafood stock, one ladle at a time. You may use more or less of the seafood stock, depending how thick you want the soup. Lastly, add the spinach and seasoning if necessary, and continue to whisk making sure all in incorporated well. Allow to simmer about 20 to 30 more minutes then serve.