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CATEGORY CUISINE TAG YIELD
Meats, Dairy Essnce01 4 Servings

INGREDIENTS

2 T Butter
4 c Sliced asparagus
1/2 c Chopped onion
2 T Flour
1 qt Chicken stock
1 c Cream
Salt, to taste
Freshly-ground black pepper
to taste
12 oz Crabmeat
2 T Chopped dill
Dill sprigs, for garnish

INSTRUCTIONS

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 -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  04-17-1998
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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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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