CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
CREAM OF BANANA SOUP
This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.
Provided by Johnney
Categories Tropical Fruits
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the bananas and cut them into pieces.
- Put the bananas and the chile through a food mill until pureed.
- Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
- Add the heavy cream, bring to a boil, and remove from the heat.
- Serve hot with the curlicues of red and yellow bell pepper for garnish.
Nutrition Facts : Calories 332.2, Fat 23.1, SaturatedFat 14, Cholesterol 83.3, Sodium 112, Carbohydrate 30.8, Fiber 3.1, Sugar 15.5, Protein 4
CREAM OF CRAP SOUP EXTRAORDINARY
This is a tribute to Mean Chef. This soup is originally titled California Cream Soup from a Betty Crocker book in the 60's. It is surprisingly light and fresh tasting, attractive, and quite good, actually.
Provided by Pot Scrubber
Categories Brunch
Time 25m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soups, milk, cream, salt and pepper;heat to simmering over low heat, stirring occasionally.
- Stir in avocado, olives, and pimiento; heat through.
Nutrition Facts : Calories 367.8, Fat 28.1, SaturatedFat 10.8, Cholesterol 57.6, Sodium 1759.5, Carbohydrate 22.9, Fiber 4.2, Sugar 1.8, Protein 9
CHILLED BANANA AND COCONUT SOUP
A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
Provided by GOODHOOD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h10m
Yield 5
Number Of Ingredients 8
Steps:
- In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
- Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g
CREAM OF CRAB SOUP
Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we've got you covered with more recommended in-season seafood recipes.
Provided by Old Bay
Categories Soups, Stews, and Chili,
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.
Nutrition Facts : Calories 287 Calories
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
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