1. 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. 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. 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. Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil. 5. Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot. 6. Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes. 7. Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
