| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce01 | 4 | servings | |
INGREDIENTS
| 2 | tb | Butter |
| 4 | c | Sliced asparagus |
| 1/2 | c | Chopped onion |
| 2 | tb | Flour |
| 1 | qt | Chicken stock |
| 1 | c | Cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 12 | oz | Crabmeat |
| 2 | tb | 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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