Creamy Asparagus Soup With Crabmeat Recipe
Ingredients
| Asparagus spears package | 1 , frozen | |
| 1 tablespoon vegetable oil, more if needed | ||
| Shallots | 2 , thinly sliced | |
| 1 quart Gingery Chicken Stock | ||
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Cornstarch | 1/2 Tablespoon | |
| 3 tablespoons water or chicken stock | ||
| 2 tablespoons whipping cream, more if desired | ||
| Unsalted butter | 1 Tablespoon | |
| Asian fish sauce | 1/2 Teaspoon | |
| Frozen lump crabmeat | 6 Ounce, thawed | |
| Green onion | 1 , minced | |
| Cilantro leaves | 12 , shredded | |
| Mint leaves | 8 | |
| 1 medium-size lime, thinly sliced | ||
Directions
Gently press excess liquid from asparagus with paper towels.
Cut 2-inch tips from 4 stalks of asparagus.
Slice tips diagonally and reserve.
Cut each remaining stalk in 3 pieces.
In a medium-size saucepan, heat oil over medium-high heat until hot.
Add shallots; saute until tender.
Add asparagus pieces.
Cook, stirring constantly, 1 minute.
In a blender or food processor fitted with the steel blade, puree shallots and asparagus.
If necessary, add up to 1/2 cup of Gingery Chicken Stock for easier blending.
Pour puree into pan.
Blend in remaining stock, salt, white pepper and sugar.
In a small bowl, combine cornstarch and water until smooth.
Bring soup to a boil; stir in cornstarch mixture.
Cook, stirring constantly, 1 minute or until slightly thickened.
Reduce heat to low.
Stir in whipping cream, butter, fish sauce, crabmeat, green onion, cilantro and mint, then stir in reserved asparagus tips.
Reserve 6 lime slices.
Cut rind from remaining slices.
Carefully remove 1 tablespoon unbroken tiny lime buds; stir into soup.
Garnish each bowl of soup with a reserved lime slice.
Cut 2-inch tips from 4 stalks of asparagus.
Slice tips diagonally and reserve.
Cut each remaining stalk in 3 pieces.
In a medium-size saucepan, heat oil over medium-high heat until hot.
Add shallots; saute until tender.
Add asparagus pieces.
Cook, stirring constantly, 1 minute.
In a blender or food processor fitted with the steel blade, puree shallots and asparagus.
If necessary, add up to 1/2 cup of Gingery Chicken Stock for easier blending.
Pour puree into pan.
Blend in remaining stock, salt, white pepper and sugar.
In a small bowl, combine cornstarch and water until smooth.
Bring soup to a boil; stir in cornstarch mixture.
Cook, stirring constantly, 1 minute or until slightly thickened.
Reduce heat to low.
Stir in whipping cream, butter, fish sauce, crabmeat, green onion, cilantro and mint, then stir in reserved asparagus tips.
Reserve 6 lime slices.
Cut rind from remaining slices.
Carefully remove 1 tablespoon unbroken tiny lime buds; stir into soup.
Garnish each bowl of soup with a reserved lime slice.
Chef
