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Ingredients
- 1 1/2 cups small broccoli florets (about 1 small head)
- Cooking spray
- 1 cup chopped onion
- 2 cups cubed peeled red potato (about 3/4 pound)
- 1/2 cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- Dash of hot sauce
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 5 tablespoons all-purpose flour
- 2 1/2 cups 2% reduced-fat milk
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
- 3/4 pound lump crabmeat, drained and shell pieces removed
- 2 tablespoons lemon juice
- 1 tablespoon sherry
Preparation
Step 1
Steam broccoli, covered, 2 minutes or until tender.
Place a Dutch oven coated with cooking spray over medium heat until hot.
Add onion; sauté 4 minutes.
Add potato and next 8 ingredients (potato through broth); bring to a boil.
Reduce heat; simmer, uncovered, 30 minutes or until tender.
Place 3 cups potato mixture in a blender; process until smooth.
Add puree back to potato mixture in pan; stir well.
Place flour in a bowl.
Gradually add milk; stir with a whisk until blended.
Add to potato mixture.
Cook over medium heat until thick (about 10 minutes), stirring constantly.
Stir in cheese.
Add broccoli, crabmeat, lemon juice, and sherry; cook until thoroughly heated.
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