Crab and Asparagus Soup
| Yield: | 2 Servings |
| Categories: | Soups, Low-Fat |
| 2 | ts | Reduced-calorie margarine |
| 1/3 | c | Chopped onion |
| 1/3 | c | Diced celery |
| 2 | tb | Finely chopped carrot |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Minced shallots |
| 1 | tb | All-purpose flour |
| 2 | c | Skim milk |
| 1 | tb | Dry sherry |
| 1/2 | Bay leaf | |
| 1/2 | ts | Salt |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Grated lemon peel |
| 1/8 | ts | Ground white pepper |
| 1/8 | ts | Thyme leaves |
| 3 | oz | Thawed, well drained crabmeat, flaked |
| 1/2 | c | Sliced asparagus spears |
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