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Ingredientes
- 2 Tbsp. Butter
- 4 c. Sliced asparagus
- 1/2 c. Minced onion
- 2 Tbsp. Flour
- 1 quart Chicken stock
- 1 c. Cream Salt to taste Freshly-grnd black pepper to taste
- 12 ounce Crabmeat
- 2 Tbsp. Minced dill Dill sprigs for garnish
Direcciones
- Heat the butter in a soup pot. Add in the asparagus and onion, and cook till tender, about 5 min. Dust the vegetables with the flour, stir and cook for 3 min. Add in the stock, bring to a boil, reduce the heat and simmer for 25 min. Cold slightly and blend till smooth. Strain through a large-holed china cap. Add in the cream and season. Refrigeratefor 2 hrs. Season to taste and add in the crabmeat.
- This recipe yields 4 eight-oz portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 64 | 29% |
| Total Fat 7.25g | 9% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 806mg | 34% |
| Potassium 696mg | 20% |
| Total Carbs 15.4g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.13g | 1% |
| Protein 22.6g | 36% |
