1. 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). 2. Sprinkle with flour and stir quickly to combine. 3. Add the milk, stirring constantly, and cook till sauce is smooth. 4. Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest. 5. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes. 6. Stir in the crab and asparagus. 7. Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked. 8. Discard bay leaf and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
