Crab and Asparagus Soup (Queensland)
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
Ingredients
- 2tsp reduced-calorie margarine
- 1/3cup chopped onion
- 1/3cup diced celery
- 2tbsp finely chopped carrot
- 1garlic clove, minced
- 1/2tsp minced shallots
- 1tbsp all-purpose flour
- 2cup skim milk
Directions
- 1
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 shallo
- 2
add onion, celery, carrot, garlic, and shallots
- 3
saute, stirring occasionally, until softened, 2 to 3 minutes
- 4
Sprinkle with flour and stir quickly to combine
- 5
Gradually add milk, stirring constantly, and cook until sauce is smooth
- 6
Add remaining ingredients, except crabmeat and asparagus and bring to a boil
- 7
Reduce heat to low and add crabmeat and asparagus
- 8
Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes