Asparagus and Crab Soup
From hot_it_up 14 years agoIngredients
- 8 ounces fresh or canned lump crab meat, picked over and drained shopping list
- 4 cups chicken broth shopping list
- 1 tablespoon plus 2 teaspoons Chinese fish sauce shopping list
- 1/2 teaspoon sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 tablespoon vegetable oil shopping list
- 6 shallots, chopped shopping list
- 2 garlic cloves, chopped shopping list
- Freshly ground black pepper shopping list
- 2 tablespoons cornstarcht, mixed with 2 tablespoons cold water shopping list
- 1 egg, lightly beaten shopping list
- 1 jar (15 ounces) white asparagus spears, cut into 1-inch sections with canning liquid reserved shopping list
- 1 scallion, thinly sliced shopping list
How to make it
- 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.
People Who Like This Dish 3
- californiacook CA
- victoriaregina USA, VA
- chefwannabeone Prospect Hts, IL
- clbacon Birmingham, AL
- hot_it_up Columbiana, AL
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The Rating
Reviewed by 2 people-
Very nice. I would use fresh asparagus if in season and not priced too high. Love it. 5forks
victoriaregina in USA loved it -
Fabulous. This will be coming to my table soon. Thank you for sharing your recipe.
californiacook in loved it
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