Ingredients
-
1
-
1
-
1
-
8
-
1
-
1
-
1
-
3
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cook Asparagus, Onion, and Potato (layered in That Order) in a Round Covered Casserole Dish, With the Chicken Broth, in the Microwave on High For 10 Minutes (stirring 2-3 Times). |
|
2
Done
|
When Vegetables Are Tender, Remove Half of the Potatoes and Set Them Aside (you Can Also Set Aside the Asparagus Tips If You Like). |
|
3
Done
|
Put the Vegetables in a Blender and Puree Until Smooth (you May Have to Do It in Two Batches, Depending on the Size of Your Blender). Alternately, Put Them in a Pot and Use a Hand Blender. |
|
4
Done
|
Put the Puree in a Pot on Medium Heat and Whisk in 1 T Flour. Stir Until Smooth and Soup Begins to Boil. |
|
5
Done
|
Reduce Heat to Medium-Low (simmering) and Add the Remaining Potatoes to the Pot. |
|
6
Done
|
Stir in the Butter, Milk, Garlic, Curry, Cayenne, Black Pepper, Salt and Worcestershire, and Simmer For 10 Minutes. |
|
7
Done
|
Add the Crab (and Asparagus Tips If You Saved Them) and Simmer For 5 Minutes. |
