Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 lrg ripe tomatoes minced (1 1/2 c.)
- 1/3 c. extra-virgin extra virgin olive oil
- 1 sm onion minced (1/3 c.)
- 1 tsp chopped garlic
- 1/2 c. all-purpose flour
- 3 c. chicken broth
- 3/4 c. fresh basil cut chiffonade
- 4 c. tomato sauce
- 2 c. tomato juice
- 1 c. half-and-half or possibly whipping cream
- 1 Tbsp. sugar
- 1/2 tsp salt to taste Freshly-grnd white pepper to taste
- 8 ounce lump crabmeat
Direcciones
- To chiffonade the basil, roll leaves into a sheath, from tip to stem. Then cut into thin strips.
- Core and cut an "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or possibly till skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside.
- Heat extra virgin olive oil in large heavy saucepan. Add in onions and garlic; cook 5 min or possibly till transparent. Add in flour, whisk over low heat 3 to 5 min. Don't brown.
- Whisk in chicken broth, removing all lumps. Add in 1/2 c. fresh basil. Heat mix to a boil; reduce heat to simmer and cook 5 - 10 min. Whisk in tomato sauce, tomato juice and reserved minced tomatoes. Simmer 10 min.
- With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add in sugar and season with salt and white pepper.
- Ladle into hot c. or possibly bowls and garnish with remaining basil and fresh crabmeat, if you like.
- This recipe yields 8 one-c. servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 117 | 49% |
| Total Fat 13.27g | 17% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1202mg | 50% |
| Potassium 801mg | 23% |
| Total Carbs 19.91g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 9.44g | 6% |
| Protein 10.84g | 17% |
