SUP MANG CUA (VIETNAMESE CRAB AND ASPARAGUS SOUP)
Steps:
- Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.
- Take the chicken and corn out to cool for 5 minutes.
- Shred the chicken into thin strips.Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.
- Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.
- Wash then chop the carrots into 1cm x 1cm (0.4" x 0.4") cubes and the asparagus into 3cm (1.2") segments. Leave them in a bowl to be used in the broth.
- Thinly slice the shiitake mushrooms and bring the stock to a boil.
- Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.
- In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.
- Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.
- Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you'll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.
- Separate the egg whites from the egg yolks.
- Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.
- Let the soup simmer for another 10 minutes.
- Serve hot as is, garnished with coriander and pepper!
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 3110 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.
Provided by Amis227
Categories Clear Soup
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the cornstarch in the 2 tbsp of water. Set aside.
- Bring water to a boil and put the pork bones inches
- Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
- Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
- Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
- Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
- Add the cornstarch-and-water mixture and stir for a few minutes.
- Break the egg open and drop it into the actively boiling soup while stirring.
- Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
- Continue to cook until the asparagus is heated through.
- Sprinkle the coriander and scallion green over the soup before serving.
Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9
ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA
Make and share this Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe from Food.com.
Provided by lazyme
Categories Vietnamese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
- Bring to a boil.
- Reduce the heat and simmer.
- Meanwhile, heat the oil in a skillet.
- Add the shallots and garlic and stir-fry until aromatic.
- Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
- Stir-fry over high heat for 1 minute.
- Set aside.
- Bring the soup to a boil.
- Add the cornstarch mixture and stir gently until the soup thickens and is clear.
- While the soup is actively boiling, add the egg and stir gently.
- Continue to stir for about 1 minute.
- Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
- Transfer the soup to a heated tureen.
- Sprinkle on the coriander, scallion and freshly ground black pepper.
Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 59.7, Sodium 1146.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2.4, Protein 15.2
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO
Provided by Hubert Keller
Categories Soup/Stew Shellfish Vegetable Appetizer Sauté Seafood Crab Asparagus Avocado Spring Summer Chill Party Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
- Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
- Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.
SPINACH AND CRAB MEAT SOUP
This is an easy soup to make, but should be left in fridge for a few days to meld flavors. It comes from Recipes, Ours And Others.
Provided by cookalot 2
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blend flour and butter in saucepan to make roux. Cook for a few minutes using a wire whisk.
- Add chicken broth and 1 can water slowly, whisking all the time.
- Defrost spinach and lightly saute with onion until tender.
- Add to soup mixture.
- Add crab, pepper, and finish with cream.
- Refrigerate 3 days to allow flavors to ripen.
Nutrition Facts : Calories 212.8, Fat 13, SaturatedFat 7.6, Cholesterol 56.5, Sodium 995.6, Carbohydrate 9, Fiber 2.7, Sugar 1.9, Protein 16
ASPARAGUS SOUP WITH CRAB MEAT
This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."
Provided by Lorraine of AZ
Categories Crab
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
- Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
- Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
- Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
- To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.
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