Crab & asparagus soup

2 Servings

Quantity Ingredient
2 teaspoons Reduced-calorie margarine
⅓ cup Chopped onion
⅓ cup Diced celery
2 tablespoons Finely chopped carrot
1 Garlic clove, minced
½ teaspoon Minced shallots
1 tablespoon All-purpose flour
2 cups Skim milk
1 tablespoon Dry sherry
½ Bay leaf
½ teaspoon Salt
½ teaspoon Worcestershire sauce
½ teaspoon Grated lemon peel
⅛ teaspoon Ground white pepper
⅛ teaspoon Thyme leaves
3 ounces Thawed, well drained crabmeat, flaked
½ cup Sliced asparagus spears

In 1½-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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