Yield: 2 servings
|2 teaspoons||Reduced-calorie margarine|
|⅓ cup||Chopped onion|
|⅓ cup||Diced celery|
|2 tablespoons||Finely chopped carrot|
|1 \N||Garlic clove, minced|
|½ teaspoon||Minced shallots|
|1 tablespoon||All-purpose flour|
|2 cups||Skim milk|
|1 tablespoon||Dry sherry|
|½ \N||Bay leaf|
|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.
Submitted By BARRY WEINSTEIN On 10-27-95