Crab And Asparagus Soup
This delightful asparagus and crab soup combines the freshness of asparagus with the savory flavors of crabmeat in a comforting broth. The tender-crisp asparagus adds a vibrant green hue to the soup, while the succulent crab meat brings a touch of sweetness to each spoonful. With hints of ginger, sherry, and sesame oil, this soup offers a well-rounded blend of flavors that is sure to warm your soul with every satisfying bite.
— Constant Cookbook
Ingredients
- 4 cups chicken stock or prepared broth
- 1 tsp. peeled and minced fresh ginger
- 1/2 lb. asparagus spears, trimmed and cut on the diagonal into 1-inch
- pieces
- 1 egg, well beaten
- 1 Tbs. cornstarch mixed with 2 Tbs. water
- 2 tsp. dry sherry
- 1 tsp. Asian sesame oil
- 1 tsp. soy sauce
- 1 cup cooked crabmeat, picked over for shell fragments
Instructions
- In a large saucepan over medium-high heat, combine the stock and ginger and bring to a rolling boil. Add the asparagus, reduce the heat to medium, cover and simmer until the asparagus is cooked but still crisp-tender, about 3 minutes.
- Reduce the heat to medium-low. Stir 2 Tbs. of the hot stock into the beaten egg. Slowly pour the egg mixture into the stock, stirring constantly to form even threads of cooked egg.
- Add the cornstarch mixture, sherry, sesame oil and soy sauce. Cook, stirring, until the soup thickens slightly, about 1 minute.
- Stir in the crabmeat and cook just until it is warmed through, 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed bowls and serve immediately. Serves 4.
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