Mom and I made Crab and Asparagus soup yesterday. It was a cold day here and the perfect day for a nice hot bowl of soup. The idea for this soup came from a post that Willow and her mom posted a couple of days ago.
1 1/4 cups chopped sweet onion, 1 chopped celery rib , 2 Tablespoons butter, 2 Tablespoons flour, 1/2 teaspoon seafood seasoning (we used Mrs Dash's Italian), 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon ground nutmeg, 1 cup water, 1/ 1/2 teaspoons chicken bouillon powder, 2 medium red potatoes (we used 4 small potatoes), fresh asparagus, cut into bit-sized pieces, 2 cups half and half cream and 1 can crabmeat, drained.
In a large saucepan, saute onion and celery in butter. Stir in the flour and seasonings until blended. Gradually add the water and the bouillon. Bring to the boil. Cook and stir for 2 minutes or until thickened. Stir in the potatoes. Reduce heat and simmer uncovered for 15 minutes.
While this was cookering, mom was cutting up the asparagus. She has never shared this vege with me before and she thought it might be fun to see if I liked it or not.
Back to the recipe:
Add the asparagus and cook for 8-12 minutes longer or until veges are tender. Stir in the cream and the crab and heat through. If desired, sprinkle with parsley and pepper.