asparagus-crab soup

Categories
emeril
Yield
4 servings
MeasureIngredient
2.00 tablespoon butter
4.00 cup sliced asparagus
½ cup chopped onion
2.00 tablespoon flour
1.00 quart chicken stock
1.00 cup cream
salt; to taste
freshly-ground black pepper; to taste
12.00 ounce crabmeat
2.00 tablespoon chopped dill
dill sprigs; for garnish

Melt the butter in a soup pot. Add the asparagus and onion, and cook until tender, about 5 minutes. Dust the vegetables with the flour, stir and cook for 3 minutes. Add the stock, bring to a boil, reduce the heat and simmer for 25 minutes. Cool slightly and blend until smooth. Strain through a large-holed china cap. Add the cream and season. Chill for 2 hours. Season to taste and add the crabmeat. This recipe yields 4 eight-ounce portions.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-17-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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