Recipe

Asparagus And Crab Soup Recipe

	Hot_it_up / All my dishes 3 months, 2 weeks ago I use to make this dish because my ex-wife always bought canned asparagus. It is my take on Crab and Asparagus meet egg drop. Prep:30m Cook:30m Servings:4	Hot_it_up
	crab asparagus creamy

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california

victoriare

Ingredients

8 ounces fresh or canned lump crab meat, picked over and drained

4 cups chicken broth

1 tablespoon plus 2 teaspoons Chinese fish sauce

1/2 teaspoon sugar

1/4 teaspoon salt

1 tablespoon vegetable oil

6 shallots, chopped

2 garlic cloves, chopped

Freshly ground black pepper

2 tablespoons cornstarcht, mixed with 2 tablespoons cold water

1 egg, lightly beaten

1 jar (15 ounces) white asparagus spears, cut into 1-inch sections with canning liquid reserved

1 scallion, thinly sliced

Directions

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 shallots and garlic and stir-fry until aromatic. Add the crabmeat, 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 crabmeat mixture and asparagus with its canning liquid cook gently until heated through.

Serve with a Sprinkle of scallion and freshly ground black pepper.

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