Tuesday, August 19, 2008

Crab & Asparagus Soup

I'm usually not a fan of asparagus, but if you combine it with sweet succulent crab meat, It's amazing! I prefer to use Johna Crab Meat in this recipe, but use whatever you see fit!

  • 1/2 pound fresh asparagus
  • 1 tablespoon vegetable oil
  • 2 tablespoons finely chopped shallots or onion
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 egg, well beaten
  • 1/4 pound cooked Jonah crab meat
  • 2 tablespoons thinly sliced green onion

Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt, and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, 1 to 2 minutes. Add the broth and bring to a boil. In a small bowl, combine the cornstarch and water, stirring it to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, letting it swirl to form lacy shreds in the hot broth. Add the crab meat and stir well. Sprinkle in the green onion, remove the soup from the heat, and serve hot or warm.
Source:Asparagus Soup

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