Crab & asparagus soup

2 Servings

Ingredients

QuantityIngredient
2teaspoonsReduced-calorie margarine
cupChopped onion
cupDiced celery
2tablespoonsFinely chopped carrot
1Garlic clove, minced
½teaspoonMinced shallots
1tablespoonAll-purpose flour
2cupsSkim milk
1tablespoonDry sherry
½Bay leaf
½teaspoonSalt
½teaspoonWorcestershire sauce
½teaspoonGrated lemon peel
teaspoonGround white pepper
teaspoonThyme leaves
3ouncesThawed, well drained crabmeat, flaked
½cupSliced asparagus spears

Directions

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.