6 Serves
99 Mins
In a large heavy-bottomed pot, heat the olive oil over medium heat.
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Vitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
191 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
372 mg / 1,250 mgPotassium
583 mg / 4,700 mgSodium
1280 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
21 g / 20 gCholesterol
298 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the finely diced onions and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the crab meat and crab roe, cooking gently for a few minutes to incorporate the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing it to cook for 45 minutes to develop depth.
Stir in the heavy cream and dry sherry, then season the soup with salt and black pepper to taste.
25
g75
g24
g
