| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups, Low-fat |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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