Directions:
- In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
- Sprinkle with flour and stir quickly to combine.
- Add the milk, stirring constantly, and cook till sauce is smooth.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.49 Kcal (1292 kJ) | ||
| Calories from fat | 37.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 1% | |
| Sodium | 317.7mg | 13% | |
| Potassium | 603.01mg | 13% | |
| Total Carbs | 28.17g | 9% | |
| Sugars | 13.95g | 56% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 20.14g | 40% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 385.8mg | 39% | |
| Amount Per 100 g | |||
| Calories | 75.79 Kcal (317 kJ) | ||
| Calories from fat | 9.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 6% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 78.05mg | 13% | |
| Potassium | 148.15mg | 13% | |
| Total Carbs | 6.92g | 9% | |
| Sugars | 3.43g | 56% | |
| Dietary Fiber | 0.79g | 13% | |
| Protein | 4.95g | 40% | |
| Vitamin C | 2.5mg | 17% | |
| Iron | 0.3mg | 8% | |
| Calcium | 94.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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