Does anybody have any good soup recipes that include shrimp, fresh spinach, chicken and/or crab?

I would prefer broth or cream based soups.Does anybody have any good soup recipes that include shrimp, fresh spinach, chicken and/or crab?
SPINACH CRAB SOUP





1 (7 oz.) can crabmeat


10 oz. pkg. chopped spinach


3 tbsp. butter


1 c. diced celery


1/2 c. onion


2 tbsp. flour


1/2 tsp. salt


1/8 tsp. pepper


1/8 tsp. nutmeg


2 c. chicken broth, College Inn


2 c. half and half





Drain crabmeat, save liquid. Cook spinach. Melt butter in large saucepan. Add celery and onions and saute until tender. Blend in flour, salt, pepper and nutmeg. Gradually add broth, stirring constantly. Heat to a boil. Add half and half and crab liquid. Stir in crab and spinach. Cook for at least 1/2 hour.





SHRIMP SCAMPI SOUP WITH SPINACH





1 1/2 lb. whole, peeled, broken shrimp


2 tbsp. fresh garlic, chopped fine


1 lb. fresh spinach, stems removed


1/2 lb. sweet butter, divided


1 qt. chicken stock


Approximately 1 c. roux


1/4 c. Pernod or to taste


1 tbsp. Worcestershire sauce or to taste


Cayenne pepper to taste


Salt to taste


White pepper to taste


1/2 qt. heavy cream





To make roux, stir 1/2 cup clarified butter into 1/2 cup flour in small saucepan. Cook and stir until browned.


In a large skillet, place shrimp, 1/4 pound of sweet butter and garlic. Cook mixture until shrimp is pink in color and set aside. Bring chicken stock to a boil in another pot. Slowly add the roux to the chicken stock until it has thickened.





NOTE: The thickness should be slightly thicker than gravy, when you add the remaining ingredients the soup will thin out.





Simmer the thickened chicken stock over a low flame for 30 minutes, stirring frequently to prevent scorching. When 30 minutes is up and stock is still simmering, add the shrimp mixture and the heavy cream. Whisk in the Worcestershire, salt, white pepper, cayenne and Pernod. Adjust to your taste.





NOTE: Shrimp stock can be substituted for the chicken stock or both can be used to give the soup a richer flavor.





Take remaining 1/4 pound of sweet butter and place in a large pan along with the spinach. Quickly cook the spinach over high heat. When the spinach becomes limp, place a little in each serving bowl and ladle the soup over the spinach and serve.Does anybody have any good soup recipes that include shrimp, fresh spinach, chicken and/or crab?
This is a recipe that I put together. You could add spinach and instead of sausage use chicken. I make this when family comes over and there's never any left. Took it to a party and everyone wanted the recipe. Hope you enjoy it!





Seafood Soup





1 stick marg.


1 cup flour


Melt marg. and then whisp in flour


1 tsp thyme


1 tsp red pepper


add to melted butter %26amp; flour


add 1 cup chicken broth ( I used water %26amp; chic. base)


Cook together in 1 pan:


1 cup diced potato


1 cup diced carrot


1 cup diced celery


1/2 cup chopped onion or 1 TBS minced dried onion


1 tsp minced garlic


After boiling save water and add the water %26amp; veggies to soup


add 1 cup milk or more if you think it's too thick


add 2 cans evaporated milk


crab meat ( about 6 oz)


shrimp (I bought the frozen in a bag medium size, they do shrink up when cooked)


smoked sausage diced ( I bought a pkg. of 2 and used one)


It only took about 45 min. to make up. I also added a bay leaf while it was simmering.
heres a good one





Creamed Spinach %26amp; King Crab Soup





Ingredients


12 oz. King Crab Meat


1 pkg (10oz) frozen chopped Spinach


3 Tbsp Butter or Margarine





1/2 cup chopped Onion


2 Tbsp Flour


1/8 tsp ground Nutmeg


1/8 tsp ground Pepper


2 cups Chicken Broth


2 cups Half %26amp; Half





Directions


Slice crab and reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion and saut茅 until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Pur茅e spinach mixture in blender or food processor. Add half-and-half, crab liquid, and crab. Heat thoroughly but do not boil. Makes 6 servings. This crab soup also can be served chilled