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Receta Creamy Crab And Cognac Soup
by Global Cookbook

Creamy Crab And Cognac Soup
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  Raciónes: 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

  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.