Serves: 5
Total Calories: 187

1 head broccoli
4 potatoes
1 1/2 cups diced carrots
1 pound crabmeat (imitation) or sea legs
1 1/2 cups chopped onions
2 teaspoons margarine or oil
5 cups broth (fish, chicken, or vegetable)
3/4 cup chopped celery
1/2 teaspoon black pepper
1 teaspoon lemon juice
1/4 teaspoon thyme
1 bay leaf
3/4 teaspoon or less salt
2 cups skim milk

Slice broccoli stems crosswise and reserve flowerets. Peel and dice potatoes and carrots. Slice crabmeat into 1/2-inch pieces.

Sauté onion in margarine until soft. Add broth (fish bouillon cubes best), broccoli stems, half of potatoes and carrots, celery, pepper, lemon juice, thyme, bay leaf, and salt. Bring to boil, reduce heat, simmer for 15 minutes or until vegetables are tender.

Remove bay leaf. Purée vegetables and broth in blender. Return purée to pot. Add remaining half of diced potatoes and carrots; cook soup over low heat about 10 minutes or until vegetables are tender.

Add broccoli flowerets and cook for 5–10 minutes until broccoli is tender-crisp. Add milk and crabmeat; heat but do not boil. Serve with favorite croutons, if desired.


Fun Fact: On October 9, 1701 the Collegiate School of Connecticut was chartered in Old Saybrook. It moved to New Haven in 1716, and was later renamed Yale University.

Nutritional Facts:

Serves: 5
Total Calories: 187
Calories from Fat: 23

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