Zucchini Cream Soup with Crab

Zucchini Cream Soup with Crab

Prep Time: 
15 minutes
Cook Time: 
20 minutes
Yield: 
4-6 servings
Ingredients: 

6 tablespoons Plugrá® European-Style Butter, unsalted, divided
1 1/2 pounds zucchini, shredded
1/2 cup celery, chopped
1/2 cup onion, chopped
1 can chicken broth, 15 ounces
1 tablespoon basil, fresh, snipped
1 tablespoon thyme leaves, snipped
1/3 cup flour
2 cups heavy cream
1 can crab meat, 6 ounces, drained

Directions: 

1. In saucepan, melt 2 tablespoons Plugrá Butter. Add next 3 ingredients; cook until tender.
2. Stir in chicken broth, basil and thyme. Simmer 2 to 3 minutes.
3. Meanwhile in second saucepan, melt remaining Plugrá Butter; whisk in flour. Cook 3 to 4 minutes until golden and smooth.
4. Gradually stir in soup mixture; continue cooking until thickened. Stir in cream and crab.
5. Heat through or serve chilled. Garnish with cracked pepper if desired.