Broccoli-cheddar soup with crab meat
great cream soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 1/2 teaspoon salt
- 2 cloves fresh garlic, peeled minced
- 2 cups half-and-half cream
- 4 tablespoon butter
- 1 1/2 cups sharp cheddar cheese shredded
- 1 tablespoon old bay seasoning
- 1/2 cups finely chopped onions
- 1/2 cups diced celery
- 1/2 cups diced carrots
- 1/4 cups all purpose flour
- 4 cups vegetsble stock
- 1 12ounce frozen broccoli thawed and chopped
- 1/2 teaspoon chopped thyme
- 1/4 teaspoons ground red pepper
- 1 1/2 cups sharp cheddar cheese white shredded
- 1 pounds crab meat
- 1/2 cup dry white winei
- Carbohydrate 11.6018180988629 g
- Cholesterol 178.20242480041 mg
- Fat 39.7466452402412 g
- Fiber 0.917729440211955 g
- Protein 33.5376604588672 g
- Saturated Fat 24.7234339907583 g
- Serving Size 1 1 Serving (269g)
- Sodium 737.166380964643 mg
- Sugar 10.684088658651 g
- Trans Fat 2.39799747965059 g
- Calories 537 calories
1. in a Dutch oven,melt butter over medium heat. Add onion,celery,and carrots. Cook for 4 to 5 minutes or until vegetables are just soft. Stir in garlic,cook for one minute..stir in flour,and cook for two minutes..gradually stir in stock,and bring mixture to boil. Reduce heat, and simmer for 8 to 10 minutes or until thickened. 2. Stir in broccoli and next 5 ingredients and cook until heated through. Stir in wine and both cheeses until melted and smooth. Add crab . Garnish with thyme.
