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Receta Fudpuckers' Squashed Crab Soup

Name: Fudpuckers' Squashed Crab Soup
Ingredients: 1/2 pt half-and-half; 1/2 pt lowfat milk; 1/2 c. flour; 1/4 lb butter; 1 lb lump crabmeat or possibly claw meat; 1 lb onions minced; 2 lb squash thinly sliced; 1/4 c. crab base or possibly shrimp base; 1 quart water; 1 tsp garlic pwdr; 1 tsp cayenne pepper; 1/2 c. grated carrots; 1/4 c. minced chives; 2 tsp salt

de Global Cookbook

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Ingredientes

1/2 pt half-and-half
1/2 pt lowfat milk
1/2 c. flour
1/4 lb butter
1 lb lump crabmeat or possibly claw meat
1 lb onions minced
2 lb squash thinly sliced
1/4 c. crab base or possibly shrimp base
1 quart water
1 tsp garlic pwdr
1 tsp cayenne pepper
1/2 c. grated carrots
1/4 c. minced chives
2 tsp salt

Direcciones

Thickener for soup: In a medium-sized mixing bowl, combine flour and small portions of lowfat milk till a smooth paste is formed. Add in the remainder of the lowfat milk and the half-and-half and mix thoroughly. Set aside.
Soup: Heat butter in a large stockpot. Add in carrots, onions, and squash and cook till the squash begins to fall apart. Add in garlic pwdr, cayenne pepper, salt, and crab base and mix thoroughly while simmering. Add in the chives, crabmeat, and water and bring to a boil. Add in the thickener for soup in small quantities. Continue stirring till the soup thickens. Reduce heat and simmer for 10 min, stirring occasionally.