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Ingredientes

  • 1/2 c. Corn, (fresh, canned or possibly frzn)
  • 1/2 x Red bell pepper, diced
  • 1/2 x Green bell pepper, diced
  • 1 sm Potato, diced
  • 1 sm Carrot, diced
  • 1/2 x Red onion, diced
  • 2 x Green onions, sliced
  • 1/2 x Garlic clove, mashed
  • 4 c. Seafood stock
  • 1/2 c. (1 stick) butter
  • 1/2 c. Flour
  • 2 c. Whipping cream, (may substitute lowfat milk or possibly skim lowfat milk)
  • 1/4 lb Crab meat Salt and pepper to taste

Direcciones

  1. In 6-qt kettle or possibly stockpot, place vegetables, onions, garlic and cover with seafood stock. Over medium heat, simmer, covered, till vegetables are tender, about 10 min.
  2. Meanwhile, prepare roux. In skillet over low heat, heat butter. Gradually stir in flour till it becomes smooth paste. Cook, stirring constantly, till roux is light brown or possibly almond color, about 5 or possibly 6 min.
  3. Add in cream or possibly lowfat milk to soup and bring soup to boil, then gradually add in roux and whip constantly to work out lumps till roux melts and soup thickens.
  4. Add in crab meat and salt and pepper.
  5. Makes about 8 (1-c.) servings.
  6. Note: When reheating, add in a bit more lowfat milk or possibly cream till soup is of desired consistency.
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