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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Crab & Asparagus Soup (Queensland)

  3. Categories: Soups, Low-fat

  4. Yield: 2 servings

  5. 2 ts Reduced-calorie margarine

  6. 1/3 c Chopped onion

  7. 1/3 c Diced celery

  8. 2 tb Finely chopped carrot

  9. 1 Garlic clove, minced

  10. 1/2 ts Minced shallots

  11. 1 tb All-purpose flour

  12. 2 c Skim milk

  13. 1 tb Dry sherry

  14. 1/2 Bay leaf

  15. 1/2 ts Salt

  16. 1/2 ts Worcestershire sauce

  17. 1/2 ts Grated lemon peel

  18. 1/8 ts Ground white pepper

  19. 1/8 ts Thyme leaves

  20. 3 oz Thawed, well drained

  21. -crabmeat, flaked

  22. 1/2 c Sliced asparagus spears

  23. In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly;

  24. add onion, celery, carrot, garlic, and shallots; saute, stirring

  25. 2 to 3 minutes. Sprinkle with flour and stir

  26. quickly to combine. Gradually add milk, stirring constantly, and cook

  27. until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened

  28. 20 to 30 minutes. Remove and discard bay leaf

  29. before serving.

  30. Makes 2 servings.

  31. WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK

  32. Posted by Fred Peters. --

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