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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Matt Fischer
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected.
square Lion
[email protected]This soup is a bit too rich for my taste. I think I'll add some more broth next time.
Kamaryia Griffis
[email protected]I'm allergic to crab, so I used imitation crab meat in this soup. It still turned out delicious!
Pavo media
[email protected]I'm going to try making this soup with different types of seafood, like shrimp or scallops.
Rifat Mia
[email protected]This soup is perfect for a spring or summer meal.
William Morrison
[email protected]I've never made asparagus soup before, but this recipe made it easy.
Md Shuvo Hossain sk
[email protected]This soup is a great way to get your kids to eat their vegetables.
Talha shakeel
[email protected]I would definitely recommend this soup to anyone who loves asparagus and crab.
Silvia Appuhamy
[email protected]This soup is a bit pricey to make, but it's worth it for a special occasion.
Constance Mentoor
[email protected]I'm not a huge fan of asparagus, but I really enjoyed this soup.
fann malik
[email protected]This soup is also great for a light lunch or dinner.
Carmen Rivera
[email protected]I served this soup with a side of crusty bread, and it was the perfect meal.
Musafaer Ganan
[email protected]I added a little bit of white wine to the soup, and it really enhanced the flavor.
TheBloodwaraxe
[email protected]This soup is a great way to use up leftover asparagus.
Omair Mohammed Hasanuddin
[email protected]The asparagus and crab were perfectly cooked, and the soup was seasoned just right.
Nyami Got flou
[email protected]I love the simplicity of this recipe. It's easy to make, but it tastes like it came from a fancy restaurant.
Jesmin Khatun
[email protected]I've made this soup several times now, and it's always a hit with my family and friends.
Johir Jibon
[email protected]This asparagus soup with crab meat was a delightful surprise! The flavors of the asparagus and crab were perfectly balanced, and the soup had a creamy, velvety texture.