Curried Cream of Asparagus Soup With Crab

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon salt
• 1  dash Worcestershire sauce

Directions

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.