LIF E STY LE
Cookin with part two in a series by Bridget Dale
n e e u Q B
Crab Asparagus Soup 1 ½ 2 ½ ½ 2
pkg. peppered gravy mix lb. asparagus cups water lb. crab or imitation crab tsp. Creole seasoning mix cups milk
Break off hard ends of asparagus and discard. Cut remaining asparagus into ¼ inch slices. Gently boil gently in 2 cups of water till tender; add the crab and stir. Add the peppered gravy mix and Creole seasoning to the milk. Mix well and pour into the crab and asparagus. Cook till creamy and serve hot. Yields 4-8 oz. servings.
30 | MAR-APR 2021 | KERR COUNTY PEOPLE MAGAZINE
