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Cream of Crab and Asparagus Soup

This easy cream of crab and asparagus soup recipe was the first prize winner in the 1988 Holiday Cookbook Recipe Contest sponsored by The Daily Banner, Cambridge, Maryland.

• 1 stick butter
• 2 tablespoons chopped onion
• ¼ cup all-purpose flour
• 4 cups milk
• 2 teaspoons parsley flakes
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 pound backfin crab meat
• 2 teaspoons chicken bouillon powder
• ½ teaspoon white pepper
• ½ to 1 teaspoon Old Bay seasoning
• ½ pound asparagus, fresh or frozen, thawed

In saucepan, melt butter over medium low heat. Add onions and saute until onions are tender. Whisk in flour slowly. After this has been mixed well, whisk in milk slowly.

Add remaining ingredients except crab meat and asparagus and cook until mixture thickens. If the mixture becomes too thick, add a little milk. When desired consistency is reached, add crab meat and asparagus. Cook only until asparagus is tender, about 10 to 15 minutes. Season to taste. Serve the crab and asparagus soup immediately.

Makes about 8 cups.