Creamy Asparagus Soup With Crabmeat
|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|
|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|
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.