Recipe - Crab And Asparagus Soup

2 teaspoon Reducedcalorie margarine
1/3 cup Chopped onion
1/3 cup Diced celery
2 tablespoon Finely chopped carrot
1 Garlic clove, minced
One half teaspoon Minced shallots
1 tablespoon Allpurpose flour
2 cup Skim milk
1 tablespoon Dry sherry
One half Bay leaf
One half teaspoon Salt
One half teaspoon Worcestershire sauce
One half teaspoon Grated lemon peel
1/8 teaspoon Ground white pepper
1/8 teaspoon Thyme leaves
3 ounce Thawed, well drained
crabmeat, flaked
One half cup Sliced asparagus spears

In 1 1/2quart saucepan heat margarine over mediumhigh 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip