Puree of Asparagus Soup With Lump Crabmeat Recipe Video
Ingredients
| Large asparagus | 3 Bunch (300 gm) | |
| Chopped shallots | 2 | |
| Chopped yellow onion | 1 | |
| Thyme sprigs | 1 | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Salt and pepper | To Taste | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Chicken stock | 1 Quart | |
| Cold water | 2 Cup (32 tbs) | |
| Fresh lump crab meat | 1 Can (10 oz), pasteurized | |
| Sundried tomatoes | 5 , thinly sliced | |
| Heavy cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 286 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 6.4 g32.2%
Trans Fat 0 g
Cholesterol 32.1 mg10.7%
Sodium 327.6 mg13.7%
Total Carbohydrates 16 g5.5%
Dietary Fiber 1.7 g7%
Sugars 4.1 g
Protein 14 g28.7%
Vitamin A 16.1% Vitamin C 8.5%
Calcium 3.9% Iron 11.2%
*Based on a 2000 Calorie diet
Directions
1) Cut the asparagus into large pieces and coat with olive oil and season with salt and pepper, then roast for 20 minutes or until lightly browned.
2) In a soup pot saute onion, shallots and thyme in extra virgin olive oil. Until wilted.
3) Then add the roasted asparagus, and flour and stir to coat the vegetables. Then add the chicken stock.water and season with salt and pepper.Let simmer for 45 minutes.
4) Then puree in batches and add the zest of 1 lemon and swirl in the heavy cream. Make sure to correct the seasoning.
5) Then in a small saute pan lightly heat the sun dried tomatoes and lump crab meat then place on top of the soup for garnish.
SERVING:
6)Serve in soup bowls and enjoy!
Chef
