Crab & Asparagus Soup

Ingredients

9 gr calorie margarine
40 gr onion
34 gr celery
24 gr carrot
1 garlic clove
1/2 shallots
8 gr all purpose flour
475 ml skim milk
16 ml dry sherry
1/2 bay leaf
1 gr salt
2 ml worcestershire sauce
1 gr lemon peel
1 gr pepper
1 gr thyme leaves
90 gr asparagus spears

Instructions

In 1.5-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]