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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 2 |
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Directions: 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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Ingredients:
2 Teaspoon(s) Reduced-calorie margarine
1/3 Cup(s) Chopped onion
1/3 Cup(s) Diced celery
2 Tablespoon(s) Finely chopped carrot
1 Garlic clove, minced
1/2 Teaspoon(s) Minced shallots
1 Tablespoon(s) All-purpose flour
2 Cup(s) Grated lemon peel
1 Tablespoon(s) Additional dry sherry
1/2 Bay leaf
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/8 Teaspoon(s) Ground white pepper
1/8 Teaspoon(s) Thyme leaves
3 Ounce(s) Thawed, well drained crabmeat, flaked
1/2 Cup(s) Sliced asparagus spears |
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