Creamy Crab-Asparagus Soup (MICROWAVE)

By re1ndeer

Ingredients
  • 1 1/2 cups cut asparagus

  • 1 small onion, chopped

  • 1 T. maragarine or butter

  • 2 cans (14 1/2 oz.) chicken broth

  • 1/4 cup flour

  • 1 cup half & half cream

  • 1 T. lemon juice

  • 1 can (6 oz.) crabmeat, drained

  • 1/8 t. dried thyme leaves

  • 1/8 t. coriander, if desired

  • dash of pepper

Directions
  1. Combine asparagus, onion and margarine in a 2 quart glass bowl. Cover with vented plastic wrap.

  2. Microwave (high) 4 to 5 minutes or until vegetables are tender. Add one can of chicken broth. Place in blender container; add flour. Process on medium speed until smooth. Return to glass bowl. Stir in remaining chicken broth.

  3. Microwave (high) uncovered 9 to 10 minutes or until mixture boils and thickens slightly, stirring once. Stir in cream, lemon juice, crabmeat, thyme, coriander, and pepper.

  4. Microwave (high) uncovered 3 to 4 minutes or until heated through.


Nutritional Facts

Servings
5
calories 179
protein 14g
fat 9g
carbohydrate 10g
sodium 684
cholesterol 49mg

fish and seafood ultra-low-carb soup asparagus

3 replies

re1ndeer
re1ndeer 2011-03-30 22:28:51 -0500 Report

Tips: About 6 ozs. imatation crabmeat can be substituted for the canned crabmeat.
If desired, substitute 3 1/2 cups water and 1 T. instant chicken bouillon for chicken broth.