ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)

Asparagus Soup with Red Pepper Sauce and Lump Crabmeat Recipe - (1/5) image

Provided by xarsis

Number Of Ingredients 23

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Ingredients

Soup:
2 1/4 pounds fresh thin asparagus, tough ends discarded
2 tablespoons unsalted butter
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 cups chicken stock or vegetable stock
1/2 cup dry white wine
3/4 cup heavy cream
Red Pepper Sauce, recipe follows
1/4 pound lump crabmeat, garnish
Red Pepper Sauce:
1 red bell pepper, about 8 ounces
4 1/2 teaspoons minced shallots
5 fresh cilantro leaves, roughly chopped
2 fresh basil leaves
1 teaspoon garlic
1/2 teaspoon crushed red pepper
1/8 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup extra-virgin olive oil

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

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Larry Bechtold

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I'm so glad I found this recipe! It's a new family favorite.

Abdl Bapi

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I love that this soup is so versatile. You can easily add or remove ingredients to suit your own taste.

Penny Rodrigues

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This soup is so delicious and healthy! I feel good about eating it because it's packed with nutrients.

dolan ford

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I've made this soup several times and it's always a hit. It's my go-to recipe when I need a quick and easy meal.

sima simanto

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This soup is perfect for a cold winter day. It's warm and comforting and it always makes me feel better.

Nnadi Chiamaka

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I made this soup for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.

mian M Rehman

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This soup is a great way to use up leftover asparagus. I always have a bunch of asparagus in my fridge and this is a great way to use it up before it goes bad.

Vybez Tv

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I'm not a big fan of asparagus, but I loved this soup! The red pepper sauce and the lump crabmeat really balance out the flavor of the asparagus.

Adrian

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This soup is so easy to make and it's so delicious. I love that I can make it ahead of time and it's still just as good the next day.

amiruldhaka netrokuna

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I added a little extra garlic to this soup and it was delicious! I also used vegetable broth instead of chicken broth and it was still very flavorful.