Asparagus-crab soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 12.00 | ounce | crabmeat |
| 2.00 | tablespoon | chopped dill |
| 1 | dill sprigs; for garnish | |
Directions
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
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