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Title: Crab & Asparagus Soup (Queensland)
Categories: Soup Lowfat
Yield: 2 Servings

2tsReduced-calorie margarine
1/3cChopped onion
1/3cDiced celery
2tbFinely chopped carrot
1 Garlic clove, minced
1/2tsMinced shallots
1tbAll-purpose flour
2cSkim milk
1tbDry sherry
1/2 Bay leaf
1/2tsSalt
1/2tsWorcestershire sauce
1/2tsGrated lemon peel
1/8tsGround white pepper
1/8tsThyme leaves
3ozThawed, well drained crabmeat, flaked
1/2cSliced asparagus spears

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.

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