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.