Crab & asparagus soup (queensland)
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Wms7E|(,8MC\'#>wtIt(INϏ^l#rMq?~kQGKhBpuvHd2MR9 ݷE7ժ:ĭJnsB57BØA3|rıѰ4)2x۩Lh;FAĚ]kb R1u;\I7R\#EK{uz Q\3EB֧yIFa-4<FȚ+h+2$թ\XO2E,XsV @D FP: R 1sX?Ja&q '2Ij4Kܣ֣gO$Lnw Xz8ޝKa ׳n9CbM.ƻ4dgG2*=vԗ l:1xG2O]|(ƜMȎ[;io=LFsm*ңREY2/Ǚk™S.zgZ{wpAr$xۼc!nM y 1-f1R2mAgë:K'Kީ7WRO:g'GYmp L[O|X{Zgg i,grZ &EU7b6b*`| f)$pGS'lkAN\t6lg9=y;8zw5o?vоxŻtM@]Cߕ,.V~Aj^Q?+Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I ZvsޮPЮSsU(nlb5fNsN/IvsR|B ~SFpdxeoEmq.s///l;wss\(᯿Z.!E1UǬ:q-~S Crab & asparagus soup (queensland)
  Crab    Asparagus    Soups    Low Fat  
Last updated 10/4/2011 7:53:06 PM. Recipe ID 13209. Report a problem with this recipe.
Wms7E|(,8MC\'#>wtIt(INϏ^l#rMq?~kQGKhBpuvHd2MR9 ݷE7ժ:ĭJnsB57BØA3|rıѰ4)2x۩Lh;FAĚ]kb R1u;\I7R\#EK{uz Q\3EB֧yIFa-4<FȚ+h+2$թ\XO2E,XsV @D FP: R 1sX?Ja&q '2Ij4Kܣ֣gO$Lnw Xz8ޝKa ׳n9CbM.ƻ4dgG2*=vԗ l:1xG2O]|(ƜMȎ[;io=LFsm*ңREY2/Ǚk™S.zgZ{wpAr$xۼc!nM y 1-f1R2mAgë:K'Kީ7WRO:g'GYmp L[O|X{Zgg i,grZ &EU7b6b*`| f)$pGS'lkAN\t6lg9=y;8zw5o?vоxŻtM@]Cߕ,.V~Aj^Q?+Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I ZvsޮPЮSsU(nlb5fNsN/IvsR|B ~SFpdxeoEmq.s///l;wss\(᯿Z.!E1UǬ:q-~S


 
      Title: Crab & asparagus soup (queensland)
 Categories: Soups, Low-fat
      Yield: 2 Servings
 
      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
 
  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.
 




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Recipe ID 13209 (Apr 03, 2005)

Wms7E|(,8MC\'#>wtIt(INϏ^l#rMq?~kQGKhBpuvHd2MR9 ݷE7ժ:ĭJnsB57BØA3|rıѰ4)2x۩Lh;FAĚ]kb R1u;\I7R\#EK{uz Q\3EB֧yIFa-4<FȚ+h+2$թ\XO2E,XsV @D FP: R 1sX?Ja&q '2Ij4Kܣ֣gO$Lnw Xz8ޝKa ׳n9CbM.ƻ4dgG2*=vԗ l:1xG2O]|(ƜMȎ[;io=LFsm*ңREY2/Ǚk™S.zgZ{wpAr$xۼc!nM y 1-f1R2mAgë:K'Kީ7WRO:g'GYmp L[O|X{Zgg i,grZ &EU7b6b*`| f)$pGS'lkAN\t6lg9=y;8zw5o?vоxŻtM@]Cߕ,.V~Aj^Q?+Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I ZvsޮPЮSsU(nlb5fNsN/IvsR|B ~SFpdxeoEmq.s///l;wss\(᯿Z.!E1UǬ:q-~S