Cream of asparagus and crab soup

Cream of asparagus and crab soup
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Cream of asparagus and crab soup calories by ingredient


sooooo yummy!! sooooo yummy!!
Number of Servings: 1


    3 cups (1/2-inch) sliced asparagus (about 1 pound)
    2 cups fat-free, less-sodium chicken broth
    3/4 teaspoon fresh thyme, divided
    1 bay leaf
    1 garlic clove, crushed
    1 tablespoon constarch
    2 cups 1% swiss cheese
    Dash of ground nutmeg
    2 teaspoons low sodium butter
    3/4 teaspoon salt
    1/4 teaspoon grated lemon rind


I omit the salt as a bit high in sodium and the cheese has enough for my taste.

Amount per serving
Calories: 117
Calories from fat: 27%
Fat: 3.5g
Saturated fat: 2g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.2g
Protein: 8.9g
Carbohydrate: 14g
Fiber: 2.5g
Cholesterol: 13mg
Iron: 1.1mg
Sodium: 748mg
Calcium: 163mg


Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
Place cornstarch in pan. Gradually add the cheese, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

Serving Size: Yield 4 servings (serving size: 1 cup).