Asparagus Soup With Red Pepper Sauce And Lump Crabmeat Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
675
FAT
171%
CHOL
56%
SOD
62%

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Ingredients for 4 servings

1/2 cup extra-virgin olive oil

3/4 cup heavy cream

1/4 teaspoon ground white pepper

1/2 teaspoon salt

1/4 pound lump crabmeat, garnish

4 cups chicken stock or vegetable stock

4 1/2 teaspoons minced shallots

1 1/2 teaspoons minced garlic

Red Pepper Sauce, recipe follows

1 cup chopped yellow onion

1/4 teaspoon salt

2 fresh basil leaves

1/2 teaspoon crushed red pepper

2 tablespoons unsalted butter

1/2 cup dry white wine

5 fresh cilantro leaves, roughly chopped

2 1/4 pounds fresh thin asparagus, tough ends discarded

1/8 teaspoon ground white pepper

1 red bell pepper, about 8 ounces

1 teaspoon garlic

1/8 teaspoon balsamic vinegar

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