Cream base crawfish soup
cut up onions
saute onions in 1 stick of butter until tinder
mix flour and 1 stick of butter and cook for awhile with out browning
add onions to flour and butter
slowly added warmed half -and- half
add milk
add chicken broth
add corn and cream corn
season with white pepper, Worcestershire sauce, crystal hot sauce , crab boil and parsley flakes
add crayfish
heat on low until soup is hot
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 781 | ||
Calories from Fat: 489 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 25.8g | 129 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 320mg | 98 % | |
Sodium 370mg | 13 % | |
Potassium 729.1mg | 19 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 23.8g | ||
Protein 48g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 781
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