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Crab and Asparagus Soup

 

23

Yield

2

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

 

Ingredients

2 teaspoons margarine
calorie-reduced
cup onions
chopped
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
teaspoon white pepper
ground
*
teaspoon thyme
*
3 ounces crab meat
thawed, well drained, flaked
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 19222% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 927mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 31g
Vitamin A 38% Vitamin C 17%
Calcium 36% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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