• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2.00 tablespoon butter

  2. 4.00 cup sliced asparagus

  3. cup chopped onion

  4. 2.00 tablespoon flour

  5. 1.00 quart chicken stock

  6. 1.00 cup cream

  7. 1 salt; to taste

  8. 1 freshly-ground black pepper; to taste

  9. 12.00 ounce crabmeat

  10. 2.00 tablespoon chopped dill

  11. 1 dill sprigs; for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 -

  3. Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

  4. -17-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

  5. NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000


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