| 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
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