Crab & Asparagus Soup

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment ever was when my son called to ask for the recipe so he could make it for his roommates.

—Patti Bogetti, Magnolia, DE

Prep: 25 min. • Cook: 40 min. • Makes: 6 servings

• 1 ¼ cups chopped sweet onion
• 1 celery rib, chopped
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• ½ tsp. seafood seasoning
• ¼ tsp. salt
• ¼ tsp. pepper
• ⅛ tsp. ground nutmeg
• 1 cup water
• 1 ½ tsp. chicken bouillon granules
• 2 medium red potatoes, cubed
• 8 oz. fresh asparagus, cut into ¾-in. pieces
• 2 cups half-and-half cream
• 1 can (6 ½ oz.) lump crabmeat, drained
• Optional: Chopped fresh parsley and cracked pepper

1. 1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
2. 2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender.
3. 3. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

¾ cup: 257 cal., 12g fat (8g sat. fat), 78mg chol., 546mg sod., 22g carb. (6g sugars, 2g fiber), 12g pro.