Crab and Asparagus Soup
I always get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup water
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 teaspoons minced fresh parsley
- 2 cups half-and-half cream
- 1 celery rib chopped
- 1-1/4 cups chopped sweet onion
- 1/2 teaspoon seafood seasoning
- 1-1/2 teaspoons chicken bouillon granules
- 2 medium red potatoes cubed
- 8 ounces fresh asparagus, cut into 3/4-inch pieces
- 1 can (6-1/2 ounces) lump crabmeat, drained
- Carbohydrate 16.9401631260129 g
- Cholesterol 39.767708362716 mg
- Fat 13.1926203513066 g
- Fiber 1.41896315046722 g
- Protein 4.07367425691173 g
- Saturated Fat 8.19905746207976 g
- Serving Size 1 1 servings. (243g)
- Sodium 104.549477618551 mg
- Sugar 15.5211999755457 g
- Trans Fat 0.789917439620956 g
- Calories 198 calories
In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream, crab and parsley; heat through. If desired, top with chopped parsley and coarse cracked pepper.
