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Receta Creamy Crab And Cognac Soup

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Raciónes: 4

Ingredientes

Cost per serving $2.05 view details
  • 1/4 c. butter
  • 3 Tbsp. flour
  • 4 c. lowfat milk
  • 2 Tbsp. grated onion
  • 2 tsp vegetable or possibly chicken stock pwdr
  • 2 tsp minced parsley
  • 1 tsp freshly-grnd white pepper
  • 1/4 tsp nutmeg
  • 1/2 lb backfin crabmeat any shells removed
  • 1 Tbsp. cognac

Direcciones

  1. Heat butter in a large saucepan over medium low heat. Whisk in flour and cook, stirring, for 3 min. Gradually whisk in lowfat milk. Add in onion, stock pwdr, parsley, salt, pepper, and nutmeg.
  2. Increase heat and bring to a boil, then reduce to a simmer and cook till the soup begins to thicken, stirring occasionally - about 10 min.
  3. Add in crabmeat, stirring gently, and cook till the soup is creamy - about 10 to 15 min. When ready to serve, adjust seasoning, stir in cognac, and ladle immediately into bowls. Lightly healthy pinch a bit of nutmeg into each bowl.
  4. Comments: Truly decadent; serve warm as a first course to 4 people.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 329g
Recipe makes 4 servings
Calories 294  
Calories from Fat 131 45%
Total Fat 14.92g 19%
Saturated Fat 9.23g 37%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 379mg 16%
Potassium 598mg 17%
Total Carbs 17.11g 5%
Dietary Fiber 0.3g 1%
Sugars 12.91g 9%
Protein 20.65g 33%
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