EASY CREAMY CRAB AND ASPARAGUS SOUP
Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.
Provided by gax000
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
- Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
- Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g
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.
ASPARAGUS CRAB OMELETS
These satisfying omelets are filled with a savory blend of crabmeat, asparagus, tomatoes and provolone cheese...and they're attractive enough to serve guests. Sometimes I top these omelets with hollandaise sauce. -Mae Jean Damron Sandy, Utah
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender; set aside. In a small bowl, whisk the eggs, salt and pepper. Stir in tomatoes., Melt 1 tablespoon butter in a small skillet over medium heat; add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat for second omelet.
Nutrition Facts : Calories 407 calories, Fat 27g fat (13g saturated fat), Cholesterol 541mg cholesterol, Sodium 733mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHEF JOHN'S CREAM OF ASPARAGUS SOUP
For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
- Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
- Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
- Use an immersion blender to blend soup until smooth, about 3 minutes.
- For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
- Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
- Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
- Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
- Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g
ASPARAGUS AND CRAB SALAD
This is a tasty side dish that can be served as a vegetable or a salad. It's perfect for family gatherings.
Provided by Diane H
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat an oven to 430 degrees F (225 degrees C).
- Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
- Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
- Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
- Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 12.9 g, Cholesterol 17.2 mg, Fat 10.3 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 4.6 g
COLOSSAL CRAB ASPARAGUS BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
- For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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.
SIMPLE CRABMEAT AND ASPARAGUS SOUP
Make and share this Simple Crabmeat and Asparagus Soup recipe from Food.com.
Provided by letyregodie
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
- In a large pot, bring sherry, soy sauce and chicken broth to a boil.
- Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
- Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
- Garnish with chives and serve!
Nutrition Facts : Calories 134.6, Fat 4.3, SaturatedFat 0.8, Cholesterol 28.7, Sodium 1016.1, Carbohydrate 6.3, Fiber 1.6, Sugar 1.9, Protein 15.4
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.
AUSTRALIAN CRAB AND ASPARAGUS SOUP
Make and share this Australian Crab and Asparagus Soup recipe from Food.com.
Provided by pattikay in L.A.
Categories Crab
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
- Sprinkle with flour and stir quickly to combine.
- Add the milk, stirring constantly, and cook till sauce is smooth.
- Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
- Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
- Stir in the crab and asparagus.
- Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
- Discard bay leaf and serve.
Nutrition Facts : Calories 231.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 3.3, Sodium 333.9, Carbohydrate 32.8, Fiber 2.3, Sugar 3.1, Protein 9.7
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)
Provided by xarsis
Number Of Ingredients 23
Steps:
- Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces. In a medium sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes. Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately. Red Pepper Sauce: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, remove the seeds and stems and roughly chop. Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds. With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth. Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week. Yield: about 3/4 cup
CRAB AND ASPARAGUS SOUP WITH GREEN ONIONS AND CILANTRO
This is adapted from a recipe by Chefs David and Anne Gingrass. Excellent taste with very little effort!
Provided by Grace Lynn
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sweat the shallots in the oil over medium heat until translucent.
- Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
- Add the chicken stock and bring to a boil.
- Slowly pour the eggs in while stirring gently.
- Combine the corn starch and water in a small bowl and mix thoroughly.
- Pour into the boiling soup while stirring and cook for five minutes.
- Remove from the heat and add the soy sauce, fish sauce and white pepper.
- Ladle into bowls and garnish with cilantro and scallions.
- Serve immediately.
Nutrition Facts : Calories 236.4, Fat 11.5, SaturatedFat 2.5, Cholesterol 139.2, Sodium 892.5, Carbohydrate 14.1, Fiber 2.5, Sugar 2.3, Protein 21.8
ASPARAGUS CRAB AU GRATIN
"I was delighted to discover this rich casserole years ago when we had a large asparagus patch," recalls Nancy Thibodeau of Overgaard, Arizona. "It's so easy that I've fixed it many times since, even for a baby shower. The compliments were unending."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 19g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 732mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
CRAB AND ASPARAGUS SOUP
Make and share this Crab and Asparagus Soup recipe from Food.com.
Provided by Mamie37
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat in a medium saucepan.
- Add asparagus, crab and onions.
- Saute 2 to 3 minutes, or until soft.
- Reduce heat to medium low, add soup, broth and water.
- Bring to a boil, add soy sauce and white pepper to taste.
Nutrition Facts : Calories 218, Fat 10.6, SaturatedFat 4.3, Cholesterol 49.9, Sodium 1763.3, Carbohydrate 11, Fiber 1.4, Sugar 1.3, Protein 19.9
ASPARAGUS CRAB CASSEROLE
On busy weeknights, you're sure to appreciate this creamy comfort food that seems special but can be put on the table in just 20 minutes. "Add a green salad, bread and a fruit dessert for a complete meal," suggests Diana Duda of Glenwood, Illinois.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 174 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
ASPARAGUS SOUP
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.
Categories Soup/Stew Vegetable Asparagus Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
- Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
CRAB & ASPARAGUS SOUP
Make and share this Crab & Asparagus Soup recipe from Food.com.
Provided by Chickee
Categories Crab
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Pick meat from crabs, reserving shells.
- Crush shells, place in a saucepan with the stock and bring to the boil.
- Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
- Cover and simmer for 15 minutes.
- Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
- Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
- Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
- Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
- Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
- Taste, add salt and pepper and serve garnished with coriander leaves if you like.
- Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.
Nutrition Facts : Calories 530, Fat 14.2, SaturatedFat 3.5, Cholesterol 390.2, Sodium 1653.5, Carbohydrate 24.1, Fiber 0.6, Sugar 8.6, Protein 71.5
CRAB AND ASPARAGUS SOUP
Make and share this Crab and Asparagus Soup recipe from Food.com.
Provided by Mamie37
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat in a medium saucepan.
- Add asparagus, crab and onions.
- Saute 2 to 3 minutes, or until soft.
- Reduce heat to medium low, add soup, broth and water.
- Bring to a boil, add soy sauce and white pepper to taste.
ASPARAGUS CRAB QUICHE
I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
CRAB AND ASPARAGUS SOUP
An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.
Provided by Emily Tisdale
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
- Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
- Combine cornstarch and water in a small bowl.
- Whisk cornstarch mixture into soup.
- Stir sesame oil and soy sauce into soup.
- Simmer, stirring constantly, until soup thickens, about 1 minute.
- Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
- Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
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ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT
From emerils.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
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