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
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 15.1mg||5 %|
|Sodium 363.8mg||13 %|
|Potassium 1451.6mg||38 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 49.8g|
|Protein 16.7g||24 %|
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Calories per serving: 332
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