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Recipe Name: Asparagus-crab Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Butter
4 Cup(s) Sliced asparagus
1/2 Cup(s) Chopped onion
2 Tablespoon(s) Flour
1 Quart(s) Chicken stock
1 Cup(s) Cream
Salt, to taste
Freshly-ground black pepper
to taste
12 Ounce(s) Crabmeat
2 Tablespoon(s) Chopped dill
Dill sprigs, for garnish
Melt the butter in a soup pot. Add the asparagus and onion, and cook
until tender, about 5 minutes. Dust the vegetables with the flour,
stir and cook for 3 minutes. Add the stock, bring to a boil, reduce
the heat and simmer for 25 minutes. Cool slightly and blend until
smooth. Strain through a large-holed china cap. Add the cream and
season. Chill for 2 hours. Season to taste and add the crabmeat. This
recipe yields 4 eight-ounce portions. Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182
broadcast 04-07-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 04-17-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 369
Calories From Fat: 272
Total Fat: 30.8g
Cholesterol: 104mg
Sodium: 443.4mg
Potassium: 385.7mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 4.7g
Protein: 8.3g

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