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Puree Of Asparagus Soup With Lump Crabmeat

Chef.Ellie.Espo's picture
Puree of Asparagus Soup with Lump Crabmeat is an amazing dish with a scrumptious taste. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth. This Puree of Asparagus Soup is vibrant and light, full of nutrients, fun to cook and a pleasure to eat. Enjoy!!
Ingredients
  Large asparagus 3 Bunch (300 gm)
  Chopped shallots 2
  Chopped yellow onion 1
  Thyme sprigs 1
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Flour 1⁄4 Cup (4 tbs)
  Chicken stock 1 Quart
  Cold water 2 Cup (32 tbs)
  Fresh lump crab meat 1 Can (10 oz), pasteurized
  Sundried tomatoes 5 , thinly sliced
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

MAKING:
1) Cut the asparagus into large pieces and coat with olive oil and season with salt and pepper, then roast for 20 minutes or until lightly browned.
2) In a soup pot saute onion, shallots and thyme in extra virgin olive oil. Until wilted.
3) Then add the roasted asparagus, and flour and stir to coat the vegetables. Then add the chicken stock.water and season with salt and pepper.Let simmer for 45 minutes.
4) Then puree in batches and add the zest of 1 lemon and swirl in the heavy cream. Make sure to correct the seasoning.
5) Then in a small saute pan lightly heat the sun dried tomatoes and lump crab meat then place on top of the soup for garnish.

SERVING:
6)Serve in soup bowls and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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