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crab & asparagus soup

  • 2servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons Reduced-calorie margarine

  2. cup Chopped onion

  3. cup Diced celery

  4. 2 tablespoons Finely chopped carrot

  5. 1 Garlic clove, minced

  6. 1/2 teaspoon Minced shallots

  7. 1 tablespoon All-purpose flour

  8. 2 cups Skim milk

  9. 1 tablespoon Dry sherry

  10. 1/2 Bay leaf

  11. 1/2 teaspoon Salt

  12. 1/2 teaspoon Worcestershire sauce

  13. 1/2 teaspoon Grated lemon peel

  14. teaspoon Ground white pepper

  15. teaspoon Thyme leaves

  16. 3 ounces Thawed, well drained crabmeat, flaked

  17. 1/2 cup Sliced asparagus spears

Instructions Jump to Ingredients ↑

  1. In 1½-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil.

  2. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving.

  3. Makes 2 servings.

  4. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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