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Add a photoRaciónes: 4
Ingredientes
- 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
- 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.
- 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.
- 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.
- 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% |
