Directions:
- In a large pot, cook the carrot and onion in the butter until soft.
- Add the stock, rice and bouquet, and simmer for twenty minutes.
- Take out the bouquet garni.
- Add most of the crabmeat - reserving some - and heat through.
- Liquidise the soup, along with the butter and tomato puree.
- Pour into a clean pan and add the wine, cream, sherry, and the reserved crab meat. Mix well and heat through.
- Check the seasoning.
- Garnish with a little parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.86 Kcal (2139 kJ) | ||
| Calories from fat | 268.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.78g | 46% | |
|---|---|---|---|
| Cholesterol | 76.7mg | 26% | |
| Sodium | 1264.47mg | 53% | |
| Potassium | 547.14mg | 12% | |
| Total Carbs | 36.73g | 12% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 16.41g | 33% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 127.44 Kcal (534 kJ) | ||
| Calories from fat | 66.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 46% | |
|---|---|---|---|
| Cholesterol | 19.13mg | 26% | |
| Sodium | 315.43mg | 53% | |
| Potassium | 136.49mg | 12% | |
| Total Carbs | 9.16g | 12% | |
| Sugars | 0.37g | 6% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 4.09g | 33% | |
| Vitamin C | 7.2mg | 48% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1mg | 22% | |
| Calcium | 20.3mg | 8% | |
* 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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