Crab-And-Spinach Bisque

Ingredients

• 1  bay leaf 
• 0.3 cup butter 
• 0.3 cup celery chopped
• 14.5 ounce chicken broth canned
• 1 pound crab meat fresh
• 0.3 teaspoon basil dried
• 0.3 teaspoon thyme leaves dried
• 2 tablespoons flour all-purpose
• 20 ounce pkt spinach frozen thawed chopped
• 0.3 cup bell pepper green chopped
• 1 cup onion chopped
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 3 cups whipping cream 
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• blender
• dutch oven

Directions

1. Process spinach and broth in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
2. Drain and flake crabmeat, removing any bits of shell; set aside.
3. Melt butter in a Dutch oven over medium heat; add onion, celery, and bell pepper, and saute until tender.
4. Add flour, and cook, stirring constantly, 1 minute or until smooth.
5. 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).
6. Remove and discard bay leaf.
7. Serve with French bread.
8. *Evaporated skimmed milk may be substituted for whipping cream.