Directions:
- Melt the butter in a large pan.
- Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
- Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
- Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
- Bring back to a boil, reduce the heat, and simmer for 15 minutes.
- Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
- Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
- Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.79 Kcal (3156 kJ) | ||
| Calories from fat | 259.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.86g | 44% | |
|---|---|---|---|
| Cholesterol | 87.72mg | 29% | |
| Sodium | 14371.82mg | 599% | |
| Potassium | 300.93mg | 6% | |
| Total Carbs | 88.78g | 30% | |
| Sugars | 7.21g | 29% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 14.66g | 29% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 115.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 228.11 Kcal (955 kJ) | ||
| Calories from fat | 78.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 44% | |
|---|---|---|---|
| Cholesterol | 26.55mg | 29% | |
| Sodium | 4349.23mg | 599% | |
| Potassium | 91.07mg | 6% | |
| Total Carbs | 26.87g | 30% | |
| Sugars | 2.18g | 29% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 4.44g | 29% | |
| Vitamin C | 1.2mg | 7% | |
| Iron | 0.4mg | 7% | |
| Calcium | 34.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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