Creamy Spinach and Crab Soup

Ingredients

• 30 g (4 tbsp) butter
• 1 onion, chopped
• 2 potatoes, diced
• 500 ml (2 cups) chicken broth
• 1 bag spinach, trimmed
• 60 ml (¼ cup) lardoons, cut into small cubes or 4 bacon slices
• 250 ml (1 cup) snow crab meat
• 5 ml (1 tsp) paprika
• 1 bunch chives, chopped
• To taste salt and pepper
• 125 ml (½ cup) fresh cream
• Optional croutons

Directions

1. Melt butter in a large saucepan, then add onion and cook for 1 minute. Add potatoes and broth and cook for 5 minutes. Add spinach and cook another 5 minutes.
2. Meanwhile, pan-fry lardoons (or bacon) until crisp. Add crab and cook for one minute. Sprinkle with paprika, chives, and season with salt and pepper. Set aside.
3. Pour soup into a blender and purée. Transfer soup to a soup tureen and top with crab and lardoons preparation, then garnish with croutons and fresh cream.