Best 2 Crabmeat And Asparagus Soup Recipes
Indulge in a culinary journey with our tantalizing crabmeat and asparagus soup recipes, a symphony of flavors that will delight your taste buds. These recipes offer a harmonious blend of fresh, succulent crabmeat and tender asparagus, enveloped in a velvety broth that is both comforting and elegant. Whether you prefer a classic cream-based soup or a lighter broth-based version, our collection has something for every palate. Dive into the sumptuous flavors of our creamy crab and asparagus soup, where the sweetness of the crab and asparagus is perfectly balanced by the richness of the cream. Experience the vibrant flavors of our savory crab and asparagus broth, where the natural sweetness of the crab and asparagus shines through in a light and refreshing broth. For a touch of sophistication, try our elegant crab and asparagus bisque, where the crab and asparagus are elevated with a touch of brandy and a hint of tarragon. Whichever recipe you choose, you are in for a culinary treat that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CRABMEAT AND ASPARAGUS SOUP
It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor.
Provided by Victoria M.H.
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 2.7 g, Cholesterol 49.8 mg, Fat 3 g, Fiber 1.1 g, Protein 16.2 g, SaturatedFat 0.5 g, Sodium 695.1 mg, Sugar 0.8 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
Tips:
- Choose fresh, high-quality ingredients: Use fresh, succulent crabmeat and tender asparagus for the best flavor and texture.
- Don't overcook the crabmeat: Crabmeat cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
- Use a variety of vegetables: In addition to asparagus, you can add other vegetables to your soup, such as carrots, celery, onions, and potatoes.
- Use a flavorful broth: Use a flavorful broth, such as chicken or vegetable broth, to give your soup a rich flavor.
- Season to taste: Season your soup to taste with salt, pepper, and other herbs and spices. You can also add a squeeze of lemon juice for a bright, citrusy flavor.
Conclusion:
Crabmeat and asparagus soup is a simple yet delicious dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover crabmeat. With its creamy texture, delicate flavor, and abundance of fresh vegetables, this soup is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this crabmeat and asparagus soup a try. You won't be disappointed!
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