| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy, Seafood | Soup, 4star, Starter, Mcrecipe | 4 | Servings | |
INGREDIENTS
| 2 | ts | Peanut oil |
| 1/2 | md | Yellow onion; peeled and chopped |
| Salt and pepper | ||
| 5 | sm | New potatoes, white rose; peeled and cubed |
| 1 | md | Carrot; split and chopped |
| 3 | c | Yellow squash such as banana or butternut; peel core cube |
| 2 | c | Low sodium vegetable broth; home made preferred |
| 1 | c | Low sodium chicken broth |
| 2 | Bay leaves | |
| 1/4 | ts | Dried thyme |
| 1/2 | ts | Fennel seed; crushed |
| 1/4 | ts | Marjoram |
| 1 | pn | Curry powder; mild |
| 1 | pn | Sugar |
| 1 | pn | Cinnamon |
| 1/2 | ts | Chicken bouillon; granules |
| 1/2 | c | Nonfat dry milk powder |
| 1 | tb | Hoisin sauce; or less to taste |
| 4 | oz | Crab surimi seafood chunks; finely flaked |
| 4 | Sprigs fresh cilantro; snipped | |
| 4 | tb | Asiago Cheese; optional |
INSTRUCTIONS
FINISHING TOUCHES Soup tastes creamy and butter rich due to the smooth bits of crab and the puree with nfdm powder. Cilantro does not dominate; it surprises. I used Sharwoods' mild curry. Serve as appetizer or entree. The homemade vegetable broth had much character. (220 cals, 3.7 g fat without cheese; 272, 7.8 with) * Heat peanut oil in heavy bottom soup pot over moderately hot burner; add the onion; season with a few cranks of salt and pepper; saute, stirring often. * Add cubed squash, cubed potatoes and carrot pieces. Stir to coat well with oil. Add the broths and optional chicken bouillon. Add herbs and spices. Bring slowly just to a boil; partially cover and simmer for about 45 minutes, stirring ocassionally. The chunks should be ready to puree. * Puree about 1/2 of the soup. Add milk powder to the puree. Return the puree to the pot. Add hoisin sauce, and finely flaked crab meat. Simmer about 5 minutes to warm the crab. Taste and correct seasoning, if necessary. Just before serving, stir in the roughly chopped or snipped cilantro. VEG BROTH: 2 carrots, 1 turnips, 2 parsnip, 2 new potatoes, 1 fennel, 2 stalks celery, white pepper, 2 bay leaves, garni of fresh parsley and thyme sprigs.. Enough water to cover. Simmer, never boil, for 60 to 90 minutes. Let cool. Strain. Freeze in 1 or 2 cup containers. Recipe By : Pat Hanneman (Nov 1996) Posted to MC-Recipe Digest V1 #278 Date: Mon, 4 Nov 1996 19:38:54 -0800 (PST) From: PatH <phannema@wizard.ucr.edu> NOTES : Transfer chunks and some broth to the tall container that comes with the immersion blender and puree. Nutr. Assoc. : 0 0 0 4219 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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