Cream of Crab and Asparagus Soup Recipe
Ingredients:
- 1/2 cup flaked crab meat, canned, fresh, or frozen
- 6 cups bouillon or chicken stock
- 2 pounds fresh, tender asparagus, white or green
- Salt, to taste
- 1/4 to 1/2 teaspoon black pepper
- 12 fresh coriander leaves, optional
- 3 tablespoons cornstarch mixed with 1 cup cold water or cold bouillon
- 2 egg yolks, slightly beaten
How to cook Cream of Crab and Asparagus Soup:
- Boil fresh asparagus until tender, before cutting into 1-inch pieces.
- Heat the bouillon or stock to boiling, add crab meat and continue boiling for 10 minutes. Skim while boiling. Then add asparagus pieces and cook for 5 minutes. Season with salt and pepper. Quickly stir in the beaten egg yolks.
- Add well-mixed cornstarch mixture, stir slowly 3 to 4 times until cornstarch is dissolved. Stop stirring immediately.
- Ladle the Cream of Crab and Asparagus Soup into bowls and garnish with coriander leaves on top for taste and decoration.
Notes:
The Cream of Crab and Asparagus Soup recipe very easy to cook and so good! This soup is quite similar to the Cream of crab and corn soup, but the vegetable here is asparagus instead of corn.
This recipe for Cream of Crab and Asparagus Soup serves/makes: 4 – 6
The Cream of Crab and Asparagus Soup recipe is adopted from The Kitchen Grimoire by Celeste Heldstab.
Main Ingredient: Crab
Preparation Method: Soup/Stew
Cuisine: American