She Crab Soup
- Number of Servings: 7
Ingredients
3 tablespoons margarine1 green onion, minced1 stalk celery, chopped2 tablespoons all-purpose flour2 cups fish stock2 cups milk2 cups heavy whipping cream1 1/2 pounds crabmeat, flaked1/4 cup sherry1 1/2 teaspoons salt1/4 teaspoon ground black pepper2 cups hard-cooked eggs (optional)1/2 teaspoon paprika6 slices lemon (optional)
1.Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
2.Press the yolks of hard-boiled eggs through a sieve and set aside.
3.In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4.Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5.Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Number of Servings: 7
Recipe submitted by SparkPeople user CREUSAMEDEA.
2.Press the yolks of hard-boiled eggs through a sieve and set aside.
3.In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
4.Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
5.Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Number of Servings: 7
Recipe submitted by SparkPeople user CREUSAMEDEA.
Nutritional Info Amount Per Serving
- Calories: 375.4
- Total Fat: 28.8 g
- Cholesterol: 87.0 mg
- Sodium: 574.3 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.0 g
- Protein: 10.0 g
Member Reviews