Caramelized Cauliflower Soup with Fresh Crabmeat
Recipe: #11470
December 11, 2013
Categories: Crab meat, Carrot, Cauliflower Gluten-Free, Low Carbohydrate, No Eggs, more
"Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (401.9 g)
- Calories 705.5
- Total Fat - 53.1 g
- Saturated Fat - 24.9 g
- Cholesterol - 621.2 mg
- Sodium - 207.2 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3 g
- Protein - 43.5 g
- Calcium - 63.3 mg
- Iron - 6.2 mg
- Vitamin C - 38.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
Step 2
Add the carrots, celery and onion and continue to cook for two minutes.
Step 3
Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
Step 4
Add the chicken broth, bring to a boil and cook while stirring for one minute.
Step 5
Season to taste with salt and black pepper.
Step 6
Ladle the soup into four bowls and top each with one-ounce of crabmeat.
Step 7
Garnish with smoked paprika and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
