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Curried Cream Of Asparagus Soup With Crab

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Ingredients

Adjust Servings:
1 lb asparagus ends trimmed coarsely chopped
1 small onion coarsely chopped
1 potato diced
8 ounces surimi or 8 ounces imitation crabmeat broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or smart balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder

Nutritional information

274.7
Calories
110 g
Calories From Fat
12.3 g
Total Fat
7.2 g
Saturated Fat
48.5 mg
Cholesterol
966.4 mg
Sodium
26.9 g
Carbs
4.6 g
Dietary Fiber
3.4 g
Sugars
16.7 g
Protein
381g
Serving Size

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Curried Cream Of Asparagus Soup With Crab

Features:
    Cuisine:

    The step-by-step photos are helpful.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Curried Cream of Asparagus Soup With Crab


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    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.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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