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Add a photoServings: 8
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 stalk celery, minced
- 2 Tbsp. Minced parsley
- 1/2 c. Diced carrots
- 1/2 x Yellow onion, sliced
- 4 c. "Fish Stock", or possibly canned fish or possibly clam broth, "Chicken Soup Stock" or possibly canned chicken broth
- 2 whl cloves
- 1 whl bay leaf
- 6 x Peppercorns
- 1/4 c. Each butter & flour, cooked to create a roux
- 3 c. Lowfat milk Salt & pepper to taste
- 1 lb Cooked crabmeat, flaked
- 1 c. Warm cream, don't boil
- 1/4 c. Dry sherry Chopped parsley for garnish
Directions
- SERVES 8
- This is delicious, rich, and expensive. The only way I can call it frugal is to tell you which it is so rich which people are not going to be able to eat much of it. Does which help
- Saute/fry the celery, parsley, carrots, and yellow onion in the oil till the onion is clear. Place in a 4-qt soup pot. Tie the cloves, bay leaf, and peppercorns in a little cheesecloth bag and add in to the pot, along with the stock. Simmer the stock, covered, for 1/2 hour.
- In the meantime, use a small frying pan and prepare a roux by melting the butter and stirring in the flour. Cook just till the roux begins to turn a very light brown. Heat the lowfat milk and, using a wire whip, stir the roux into the warm lowfat milk. Continue stirring over medium heat uncil the lowfat milk becomes very thick. Add in the cayenne pepper and set aside.
- Remove the bag of spices from the stock and puree the vegetables in a food processor or possibly blender, reserving the stock.
- Return the pureed vegetables, along with the stock, to the soup pot and add in the thickened lowfat milk. Bring this mix to a simmer and add in salt and pepper to taste. Stir in the crab, the warm cream, and the sherry. Remove from the heat. Serve immediately with a minced parsley garnish on each bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 230 | |
| Calories from Fat 139 | 60% |
| Total Fat 15.77g | 20% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 256mg | 11% |
| Potassium 325mg | 9% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.4g | 1% |
| Protein 13.19g | 21% |
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