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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 teaspoons reduced-calorie margarine

  3. 1/3 cup chopped onion

  4. 1/3 cup diced celery

  5. 2 tablespoons finely chopped carrot

  6. 1 garlic clove -- minced

  7. 1/2 teaspoon minced shallots

  8. 1 tablespoon all-purpose flour

  9. 2 cups skim milk

  10. 1 tablespoon dry sherry

  11. 1/2 bay leaf

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon Worcestershire sauce

  14. 1/2 teaspoon grated lemon peel

  15. 1/8 teaspoon ground white pepper

  16. 1/8 teaspoon thyme leaves

  17. 3 ounces thawed -- well drained

  18. flaked

  19. 1/2 cup sliced asparagus spears

Instructions Jump to Ingredients ↑

  1. In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; sauté, 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. 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.

  2. Makes 2 servings.

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