Crab & Asparagus Soup (Queensland) Recipe

Step 1

In 1 1/2-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. 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.

Makes 2 servings.

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

Things You'll Need

  • 2ts Reduced-calorie margarine
  • 1/3c Chopped onion
  • 1/3c Diced celery
  • 2tb Finely chopped carrot
  • 1 Garlic clove, minced
  • 1/2ts Minced shallots
  • 1tb All-purpose flour
  • 2c Skim milk
  • 1tb Dry sherry
  • 1/2 Bay leaf
  • 1/2ts Salt
  • 1/2ts Worcestershire sauce
  • 1/2ts Grated lemon peel
  • 1/8ts Ground white pepper
  • 1/8ts Thyme leaves
  • 3oz Thawed, well drained
  • -crabmeat, flaked
  • 1/2c Sliced asparagus spears

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