4 slices white onion
2 (10.5 oz.) pkgs. chopped spinach
6 c. chicken broth
6 tbsp. butter
2 tbsp. flour
Salt and pepper to taste
2 c. half & half
1 c. fresh crabmeat
1/2 tsp. nutmeg

Add onion to spinach and cook as directed; drain. Combine with 2 cups chicken broth and puree. Melt butter in a large saucepan. Add flour, salt, and white pepper. Gradually stir in remaining 4 cups chicken broth and bring to boil, stirring constantly. Add pureed spinach mixture. Cook over low heat for 10 minutes. Stir in half & half and crabmeat. Heat but do not boil. Add nutmeg. Season to taste.