| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Low-fat, Soups | 2 | Servings | |
INGREDIENTS
| 2 | t | Reduced-calorie margarine |
| 1/3 | c | Chopped onion |
| 1/3 | c | Diced celery |
| 2 | T | Finely chopped carrot |
| 1 | Garlic clove, minced | |
| 1/2 | t | Minced shallots |
| 1 | T | All-purpose flour |
| 2 | c | Skim milk |
| 1 | T | Dry sherry |
| 1/2 | Bay leaf | |
| 1/2 | t | Salt |
| 1/2 | t | Worcestershire sauce |
| 1/2 | t | Grated lemon peel |
| 1/8 | t | Ground white pepper |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 8.2mg
Sodium: 748.4mg
Potassium: 532.4mg
Carbohydrates: 20.8g
Fiber: 1.2g
Sugar: 14.6g
Protein: 9.4g