Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.
Submitted By BARRY WEINSTEIN On 10-27-95

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