Ingredients
- 1 garlic clove
- 1/2 shallots (minced)
- 1/2 bay leaf
- 2 c skim milk
- 1/2 c asparagus spears (sliced)
- 3/8 c onion (chopped)
- 3/8 c celery (diced)
- 2 tb carrot (finely chopped)
- 1 tb dry sherry
- 2 ts calorie margarine (reduced)
- 1 tb all purpose flour
- 1/2 ts worcestershire sauce
- 1/2 ts salt
- 1/2 ts lemon peel (grated)
- 1/8 ts pepper (ground white)
- 1/8 ts thyme leaves
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]
