Spinach and Crabmeat Soup with Country Ham Croutons
When George Mahaffey makes this sublime, lightly creamy soup, he uses two coarsely chopped boiled blue crabs, which add rich seafood flavor to the dish. If you have a professional or other powerful food processor that easily cuts through shells, you too can add boiled crabs; if not, try raw, unpeeled shrimp, which are easily pureed in a standard blender or food processor. Warming Soup Recipes
The soup can be prepared through Step 3 and refrigerated for up to 2 days.
The best match is a German Riesling like a Joh. Jos. Prüm Wehlener Sonnenuhr Auslese, from the middle Mosel. Another fine choice is an Egon M&252;ller Scharzhofberger Auslese, from the Saar, which tends to produce steely wines.