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Crab & Asparagus Soup (Queensland)

Make Crab & Asparagus Soup (Queensland) at home with Onion, Celery, Carrot, All Purpose Flour, and Skim Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1/3 cup
• 2 tbsp
• 1 tbsp
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   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.

2. 2

   Sprinkle with flour and stir quickly to combine.

3. 3

   Gradually add milk, stirring constantly, and cook until sauce is smooth.

4. 4

   Add remaining ingredients, except crabmeat and asparagus and bring to a boil.

5. 5

   Reduce heat to low and add crabmeat and asparagus.

6. 6

   Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes.

7. 7

   Remove and discard bay leaf before serving.