Asparagus Soup with Crab Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 to 3 1/2 lbs. of fresh asparagus
2 tbsp. butter
1 1/2 qt. chicken stock
2 tbsp. cornstarch
2 to 3 tbsp. cold water
1/2 c. whipping cream
salt and freshly ground black pepper
6 to 7 oz. white crabmeat, to garnish
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Directions: |
Directions:1. Trim woody ends from the bottom of the asparagus spears and cut the spears into 1 inch pieces.
2. Melt the butter in a heavy saucepan over medium-high heat. Add the asparagus and cook for 5 to 6 minutes, stirring frequently, until it is bright green.
3. Add the stock and bring to a boil over high heat, skimming off any foam from the surface. Lower the heat and simmer over medium heat for 3 to 5 minutes until the asparagus is tender, yet crisp. Reserve 12 to 16 of the asparagus tips for garnish. Season the soup, cover and continue simmering for 15 to 20 minutes until the asparagus is very tender.
4. Puree' the soup in a blender or food processor and pass the mixture through the fine blade food mill back into the saucepan. Return the soup to a boil over medium-high heat. Blend the cornstarch with the water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning.
5. Serve soup and top each bowl with a spoonful of crabmeat and a few of the reserved asparagus tips. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Personal
Notes: |
Personal
Notes: This soup takes some work on the puree part, however, it is absolutely delicious!! It has become my Christmas and Thanksgiving must have soup. My family loves it!!
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