Crab And Asparagus Soup

• 1-1/4 cups chopped sweet onion
• 1 celery rib, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup water
• 1-1/2 teaspoons chicken bouillon granules
• 2 medium red potatoes, cubed
• 8 ounces fresh asparagus, cut into 3/4-inch pieces
• 2 cups half-and-half cream
• 1 can (6-1/2 ounces) lump crabmeat, drained
• Optional toppings: chopped fresh parsley and cracked pepper

1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream, crab and parsley; heat through. If desired, sprinkle with parsley and pepper.

sweet onion, celery, butter, flour, seafood seasoning, salt, pepper, ground nutmeg, water, chicken bouillon granules, red potatoes, fresh asparagus, cream, lump crabmeat, parsley

Taken from www.tasteofhome.com/recipes/crab-and-asparagus-soup/ (may not work)