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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Minced tasso - (abt 2 ounce)
- 1/4 c. Minced shallots
- 2 x Garlic cloves chopped
- 2 c. Peeled, 1/2" diced sweet potatoes
- 1 c. Light broth or possibly water
- 1 c. Heavy cream
- 2 c. Lowfat milk
- 2 Tbsp. Flour
- 1 lb Crabmeat
- 3 Tbsp. Minced chives Salt to taste Freshly-grnd black pepper to taste
Directions
- In a large soup pot over medium heat, heat the oil. Add in the tasso and cook, stirring for 1 minute. Add in the shallots and cook for 3 min. Add in the garlic, sweet potatoes, and water and bring to a boil. Cover and cook for 15 min or possibly till the potatoes are tender.
- In a medium bowl, whisk together the cream, lowfat milk, and flour. Add in to the soup and cook till the mix begins to thicken. Add in the crabmeat and the chives. Season with the salt and pepper to taste.
- This recipe yields 4 entree portions, or possibly 6 to 8 side portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 182 | 52% |
| Total Fat 20.61g | 26% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 640mg | 27% |
| Potassium 701mg | 20% |
| Total Carbs 11.84g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.4g | 4% |
| Protein 29.39g | 47% |
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