Crab & Asparagus Soup
Submitted by adams
Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.
YIELD
2 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis velvety crab and asparagus soup proves you don’t need heavy cream to build a bowl of soup that feels indulgent.
Skim milk thickened with just a tablespoon of flour creates a silky base, while sautéed shallots, garlic, and celery build layers of savory flavor. A splash of dry sherry and a whisper of lemon zest brighten the whole pot, keeping things light and lively.
The crab and asparagus go in near the end, simmering gently so the crab stays sweet and the asparagus keeps its snap.
Pro Tips
- Add the sherry early so the alcohol cooks off while the soup simmers, leaving behind just the nutty depth.
- Grate the lemon zest on a microplane for maximum fragrance without any bitter pith.
- Don’t rush the flour step. Stir it into the sautéed vegetables thoroughly before adding milk, or you’ll end up with lumps.
Ingredients
Directions
In 1½-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.
Comments
