Crab and Asparagus Soup (Queensland)

Course : Seafoods
Serves: 2
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 teaspoons reduced-calorie margarine
1/3 cup chopped onion
1/3 cup diced celery
2 tablespoons finely chopped carrot
1 clove garlic -- minced
1/2 teaspoon minced shallots
1 tablespoon all-purpose flour
2 cups skim milk
1 tablespoon dry sherry
1/2 piece bay leaf
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon ground white pepper
1/8 teaspoon thyme leaves
3 ounces thawed -- well drained flaked
1/2 cup sliced asparagus spears

Preparation / Directions:

In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; sauté, 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Seafoods Recipes