Crab and Asparagus Soup

  Lunch

I 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.

Crab and Asparagus Soup

Average Rating: 4.545454

TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 6 servings.

Ingredients

  • 1-1/4 cups chopped sweet onion
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1-1/2 teaspoons chicken bouillon granules
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4-inch pieces
  • 2 cups half-and-half cream
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • Optional toppings: chopped fresh parsley and cracked pepper

Instructions

  • 1. 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.
  • 2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts

3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

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