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Creamy Asparagus Soup With Crabmeat

Flavors.of.Asia's picture
Ingredients
  Frozen asparagus spears 10 Ounce, thawed (1 Package)
  Vegetable oil 1 Tablespoon (Use More If Needed)
  Shallots 2 , thinly sliced
  Gingery chicken stock 1 Quart
  Salt 1 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Sugar 1 Teaspoon
  Cornstarch 1 1⁄2 Tablespoon
  Water/Chicken stock 3 Tablespoon
  Whipping cream 2 Tablespoon (Use More If Desired)
  Unsalted butter 1 Tablespoon
  Fish sauce 1⁄2 Teaspoon (Southeast Asian Nuoc Mam)
  Lump crabmeat 6 Ounce (Fresh / Frozen, Thawed)
  Green onion 1 , minced
  Fresh cilantro leaves 12 , shredded
  Fresh mint leaves 8
  Lime 1 Medium, thinly sliced
Directions

Gently press excess liquid from asparagus with paper towels.
Cut 2-inch tips from 4 stalks of asparagus.
Slice tips diagonally and reserve.
Cut each remaining stalk in 3 pieces.
In a medium-size saucepan, heat oil over medium-high heat until hot.
Add shallots; saute until tender.
Add asparagus pieces.
Cook, stirring constantly, 1 minute.
In a blender or food processor fitted with the steel blade, puree shallots and asparagus.
If necessary, add up to 1/2 cup of Gingery Chicken Stock for easier blending.
Pour puree into pan.
Blend in remaining stock, salt, white pepper and sugar.
In a small bowl, combine cornstarch and water until smooth.
Bring soup to a boil; stir in cornstarch mixture.
Cook, stirring constantly, 1 minute or until slightly thickened.
Reduce heat to low.
Stir in whipping cream, butter, fish sauce, crabmeat, green onion, cilantro and mint, then stir in reserved asparagus tips.
Reserve 6 lime slices.
Cut rind from remaining slices.
Carefully remove 1 tablespoon unbroken tiny lime buds; stir into soup.
Garnish each bowl of soup with a reserved lime slice.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Crab

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