Yield: 7 Servings
|1½ cup||Small Broccoli Florets; (1 Sm. Head)|
|\N \N||Cooking Spray|
|1 cup||Onion; Chopped|
|2 cups||Red Potatoes (3/4 Lb.); Peeled And Cubed|
|½ cup||Dry White Wine|
|1 tablespoon||Worcestershire Sauce|
|½ teaspoon||Dried Rubed Sage|
|¼ teaspoon||Ground Nutmeg|
|1 dash||Hot Sauce|
|3 cans||(10 1/2 Oz) Low-Salt Chicken Broth|
|5 tablespoons||All-Purpose Flour|
|2½ cup||2% Low-Fat Milk|
|½ cup||(2 Oz.) Extra-Sharp Cheddar Cheese; Shredded|
|¾ pounds||Lump Crabmeat; Drained And Deshelle|
|2 tablespoons||Lemon Juice|
Steam broccoli, covered, about 2 minutes, or until tender.
Place a Dutch oven coated with cooking spray over medium heat until hot.
Add onion, saute 4 minutes. Add potato and next 8 ingredients (potato through broth); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until tender.
Place 3 cups potato mixture in a blender; process until smooth. Add puree back to potato mixture in pan; stir well.
Place flour in a bowl. Gradually add milk; stir with a whisk until blended.
Add to potato mixture. Cook over medium heat until thick (about 10 minutes), stirring constantly. Stir in cheese. Add broccoli, crabmeat, lemon juice, and sherry cook until thoroughly heated.
Shared by Jill Proehl, REG2, St. Louis, MO Recipe by: Cooking Light - Jan/Feb 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998