Makes 24 shooters Ingredients

2 cups sliced sweet onions, such as Vidalia

1/2 cup thinly sliced leeks, white part only

1 teaspoon chopped garlic 1/4 cup sugar

1 bay leaf 3 cups water 3 packed cups baby spinach

1 cup heavy cream 1/2 cup sour cream

1/4 cup champagne or white wine vinegar

2 tablespoons Old Bay seasoning

Salt and white pepper 8 ounces jumbo lump blue crabmeat

Directions Combine the onions, leeks, garlic, sugar, bay leaf and water in a medium-size stockpot. Bring to boil, reduce to simmer and simmer for 5 minutes. Remove from heat.

Off the heat, add the spinach and stir until wilted. Add the heavy cream, sour cream, vinegar and Old Bay seasoning. Find and remove bay leaf. Blend soup in batches in a blender until smooth.

Combine in a container that you can immerse in a bowl of ice and water to immediately chill the soup. Season to taste with salt and pepper and refrigerate.

Serve very cold garnished with 2 pieces of crabmeat in each shooter glass.

Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.