Crab and Asparagus Soup (Queensland)

Recipe Ingredients

2 teaspoons	10ml	Reduced-calorie margarine
1/3 cup	20g / 0.7oz	Chopped onion
1/3 cup	36g / 1.3oz	Diced celery
2 tablespoons	30ml	Finely chopped carrot
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Minced shallots
1 tablespoon	15ml	All-purpose flour
2 cups	474ml	Skim milk
1 tablespoon	15ml	Dry sherry
1/2		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Grated lemon peel
1/8 teaspoon	0.6ml	Ground white pepper
1/8 teaspoon	0.6ml	Thyme leaves
3 oz	85g	Thawed - well drained
		Flaked
1/2 cup	118ml	Sliced asparagus spears

Recipe Instructions

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.

Source:
PET

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