Australian Crab and Asparagus Soup

Name: Australian Crab and Asparagus Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters sliced asparagus spears; 1 bay leaf; 1 Tbsp canola oil; 1 large carrot, diced; 237 milliliters chopped celery & tops; 1 teaspoon dried thyme; 2 Tbsps all-purpose flour; 2 garlic cloves, minced; 1 teaspoons grated lemon zest; 355 milliliters lump crabmeat; 237 milliliters chopped onion; 1 teaspoons salt; 2 shallots, minced; 59 milliliters sherry wine; 946 milliliters skim milk; 237 milliliters water; 1 teaspoons white pepper; 118 milliliters long-grain white rice; 1 teaspoon Worcestershire sauce

You can never have too many main course recipes, so give Australian Crab and Asparagus Soup a try. Watching your figure? This pescatarian recipe has 218 calories, 16g of protein, and 3g of fat per serving. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up worcestershire sauce, bay leaf, water, and a few other things to make it today. To use up the sherry wine you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert.

Instructions

In a large saucepan over medium heat, warm the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).

Ingredients you will need

Vegetable

Shallot

Carrot

Celery

Garlic

Onion

Sprinkle with flour and stir quickly to combine.

Ingredients you will need

All Purpose Flour

Add the milk, stirring constantly, and cook till sauce is smooth.

Ingredients you will need

Sauce

Milk

Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.Stir in the crab and asparagus.Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.Discard bay leaf and serve.

Ingredients you will need

Worcestershire Sauce

Lemon Zest

Asparagus

Bay Leaves

Pepper

Sherry

Thyme

Water

Crab

Rice

Salt

Soup

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

355milliliters

sliced asparagus spears 1

bay leaf 1Tbsp

canola oil 1large

carrot, diced 237milliliters

chopped celery & tops 1teaspoon

dried thyme 2Tbsps

all-purpose flour 2

garlic cloves, minced 1teaspoons

grated lemon zest 355milliliters

lump crabmeat 237milliliters

chopped onion 1teaspoons

salt 2

shallots, minced 59milliliters

sherry wine 946milliliters

skim milk 237milliliters

water 1teaspoons

white pepper 118milliliters

long-grain white rice 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.