Crab & Asparagus Soup
Yield
2 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
margarine
calorie-reduced |
|
| ⅓ | cup |
onions
chopped |
|
| ⅓ | cup |
celery
diced |
|
| 2 | tablespoons |
carrots
finely chopped |
|
| 1 |
garlic cloves
minced |
*
|
|
| ½ | teaspoon |
shallots
minced |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | cups |
milk, skim
|
|
| 1 | tablespoon |
sherry
dry |
|
| ½ |
bay leaves
|
*
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ⅛ | teaspoon |
white pepper
ground |
|
| ⅛ | teaspoon |
thyme
|
*
|
| 3 | ounces |
crab meat
thawed, well drained, flaked |
|
| ½ | cup |
asparagus
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
margarine
calorie-reduced |
|
| 79 | ml |
onions
chopped |
|
| 79 | ml |
celery
diced |
|
| 3E+1 | ml |
carrots
finely chopped |
|
| 1 | each |
garlic cloves
minced |
*
|
| 2.5 | ml |
shallots
minced |
*
|
| 15 | ml |
all-purpose flour
|
|
| 473 | ml |
milk, skim
|
|
| 15 | ml |
sherry
dry |
|
| 0.5 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 0.6 | ml |
white pepper
ground |
|
| 0.6 | ml |
thyme
|
*
|
| 86.7 | ml/g |
crab meat
thawed, well drained, flaked |
|
| 118 | ml |
asparagus
sliced |
|
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.
