Best Crab Asparagus Soup Recipes

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CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
  • Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  • Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 quarts chicken broth
3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
1/2 cup dry sherry
1 tablespoon freshly ground white pepper
1/2 cup cornstarch mixed with 1 cup cold water
1 pound fresh crabmeat, picked over to remove any cartilage or shells
3 scallions, sliced on the diagonal into 1/2-inch pieces

Steps:

  • Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
  • Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
  • Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM



Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream image

Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 15

⅓ cup light sour cream
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
salt and white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh asparagus, trimmed and coarsely chopped
½ onion, chopped
1 clove garlic, minced
½ teaspoon dried thyme
2 tablespoons all-purpose flour
6 cups chicken stock
2 Yukon Gold potatoes, cubed
salt and white pepper to taste
4 ounces lump crabmeat

Steps:

  • In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
  • Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
  • Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
  • To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g

ASPARAGUS SOUP WITH CRAB MEAT



Asparagus Soup With Crab Meat image

This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."

Provided by Lorraine of AZ

Categories     Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -3 1/2 lbs fresh asparagus
2 tablespoons butter
1 1/2 quarts chicken stock
1/4 cup vermouth (optional)
2 tablespoons cornstarch
2 -3 tablespoons cold chicken stock or 2 -3 tablespoons water
1/2 cup whipping cream (whole milk is acceptable)
salt & freshly ground black pepper
2 tablespoons butter (optional)
1 -7 ounce white crabmeat (to garnish)

Steps:

  • Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
  • Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
  • Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
  • Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
  • To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

Make and share this Crab and Asparagus Soup recipe from Food.com.

Provided by Mamie37

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 (10 ounce) package frozen asparagus cuts, thawed
16 ounces crabmeat
1 bunch green onion, trimmed and chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
1 cup water
1 tablespoon soy sauce
white pepper

Steps:

  • Melt butter over medium-high heat in a medium saucepan.
  • Add asparagus, crab and onions.
  • Saute 2 to 3 minutes, or until soft.
  • Reduce heat to medium low, add soup, broth and water.
  • Bring to a boil, add soy sauce and white pepper to taste.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT



Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt image

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1/4 pound (1 stick) unsalted butter
2 large heads garlic, broken into cloves do not peel
1 leek, pale green and white parts only, sliced
3 shallots, peeled and halved
1 bay leaf
10 green peppercorns
2 tablespoons olive oil
2 cups thinly sliced white asparagus (about 1 pound, trimmed)
1 leek, white part only, thinly sliced
1 lemon grass stalk, trimmed and cut into 4 pieces
1 cup whole milk
1/4 vanilla bean, split and scraped
2 tablespoons yuzu juice available at Japanese markets, fresh Meyer lemon juice or fresh lime juice, more to taste
Sea salt
freshly ground black pepper
Crab salad (see recipe)
Bay leaf salt (see recipe)

Steps:

  • At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
  • To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
  • Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
  • To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 866 milligrams, Sugar 11 grams, TransFat 1 gram

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  • When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  • Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  • Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  • Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  • Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  • Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home.

Provided by Emily Tisdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

4 cups shrimp stock
1 teaspoon freshly-grated ginger
1 pound asparagus spears, trimmed and cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon soy sauce
1 egg, beaten
1 cup cooked crabmeat

Steps:

  • Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  • Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  • Combine cornstarch and water in a small bowl.
  • Whisk cornstarch mixture into soup.
  • Stir sesame oil and soy sauce into soup.
  • Simmer, stirring constantly, until soup thickens, about 1 minute.
  • Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  • Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g

ASPARAGUS SOUP WITH CRAB AND AVOCADO- LISA



ASPARAGUS SOUP WITH CRAB AND AVOCADO- LISA image

Yield 6

Number Of Ingredients 11

2 lbs asparagus
1 potato, peeled and cubed
1 lg onion, sliced
2 leeks, cleaned and sliced
1 oz butter
1 qt chicken stock
1 C heavy cream
1 avocado, peeled and diced
1/2 lb jumbo lump crab meat
juice of 1/2 lemon
salt and pepper

Steps:

  • 1. Blanch tips of asparagus. 2. Melt butter. Saute onions and leeks until translucent. 3. Add remainder of asparagus chopped, potato and stock. 4. Simmer uncovered for about 30 min until potato is tender. 5. Puree in batches and put through a sieve. 6. Cool then chill. 7. Add cream and lemon juice. 8. Top with crab, avocado, and asparagus tips.

VIETNAMESE CRAB AND ASPARAGUS SOUP



VIETNAMESE CRAB AND ASPARAGUS SOUP image

Yield 4

Number Of Ingredients 12

4 cups low sodium chicken stock
2 tbsp fish sauce
1 tbsp oil
2 green onions
8 oz crab meat drained
1/2 lb asparagus, trimmed and cut into 1/2 in pieces
2 tbsp cornstarch
3 tbsp coled water
1 egg slightly beaten
fresh chopped coriander for garnish
sliced green onion for garnish
pepper to taste

Steps:

  • Combine stock and fish sacue and bring to a simmer Meanwhile saute the 2 green onions in oil, add crab and stir to separate strands. Cook about 3 mins. Add crab mixture and asparagus pieces to stock and turn up heat to med high. Cook 6-8 mins until asparagus is cooked but firm. Combine cornstarch and water and stir into soup, cooking over med high heat to thicken slightly. Season with pepper. With whisk or fork beat in egg, stirring to create strand effects. Ladle soup into bowls and add garnishes.

AUSTRALIAN CRAB AND ASPARAGUS SOUP



Australian Crab and Asparagus Soup image

Make and share this Australian Crab and Asparagus Soup recipe from Food.com.

Provided by pattikay in L.A.

Categories     Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon canola oil
1 cup chopped onion
1 cup chopped celery & tops
1 large carrot, diced
2 garlic cloves, minced
2 shallots, minced
2 tablespoons all-purpose flour
4 cups skim milk
1 cup water
1/4 cup sherry wine
1/2 cup long-grain white rice
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon grated lemon zest
1 1/2 cups lump crabmeat
1 1/2 cups sliced asparagus spears

Steps:

  • In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
  • Sprinkle with flour and stir quickly to combine.
  • Add the milk, stirring constantly, and cook till sauce is smooth.
  • Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
  • Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
  • Stir in the crab and asparagus.
  • Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
  • Discard bay leaf and serve.

Nutrition Facts : Calories 231.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 3.3, Sodium 333.9, Carbohydrate 32.8, Fiber 2.3, Sugar 3.1, Protein 9.7

ASPARAGUS AND CRAB MEAT SOUP - MANG TAY NAU CUA



Asparagus and Crab Meat Soup - Mang Tay Nau Cua image

Make and share this Asparagus and Crab Meat Soup - Mang Tay Nau Cua recipe from Food.com.

Provided by lazyme

Categories     Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups chicken broth
1 tablespoon vietnamese fish sauce (nuoc mam)
2 teaspoons vietnamese fish sauce (nuoc mam)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crabmeat, picked over and drained (fresh or canned)
fresh ground black pepper
2 tablespoons cornstarch (mixed with 2 tablespoons cold water) or 2 tablespoons arrowroot (mixed with 2 tablespoons cold water)
1 egg, lightly beaten
15 ounces white asparagus, cut into 1-inch sections with canning liquid reserved
1 tablespoon shredded coriander
1 scallion, thinly sliced

Steps:

  • 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 crab meat, 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 crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
  • Transfer the soup to a heated tureen.
  • Sprinkle on the coriander, scallion and freshly ground black pepper.

Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 59.7, Sodium 1146.4, Carbohydrate 10.6, Fiber 1.6, Sugar 2.4, Protein 15.2

CREME D'ARGENTEUIL AU CRABE (ASPARAGUS SOUP W/CRAB -- FRANCE)



Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France) image

I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* !

Provided by twissis

Categories     Crab

Time 35m

Yield 4-6 Bowl or Cup Soup Servings, 4-6 serving(s)

Number Of Ingredients 7

3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
2 tablespoons butter
6 cups chicken stock
2 tablespoons cornstarch
1/2 cup whipping cream
salt & freshly ground black pepper (to taste)
8 ounces white crab meat

Steps:

  • Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
  • Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
  • Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
  • Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
  • *To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.

Nutrition Facts : Calories 421.6, Fat 22.4, SaturatedFat 11.9, Cholesterol 96.8, Sodium 1181, Carbohydrate 30.4, Fiber 7.2, Sugar 12.1, Protein 28.2

CRAB AND ASPARAGUS SOUP - CROCKPOT RECIPE



Crab and Asparagus Soup - crockpot Recipe image

Provided by shammy

Number Of Ingredients 10

1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano
1 clove garlic, crushed
2 tablespoons cornstarch
1/2 cup broth
2 eggs, lightly beaten

Steps:

  • In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically. Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute. 3.While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.

CRAB & ASPARAGUS SOUP



Crab & Asparagus Soup image

Make and share this Crab & Asparagus Soup recipe from Food.com.

Provided by Chickee

Categories     Crab

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

3 (300 g) cooked swimmer live blue crabs (see notes)
1 1/2 liters chicken stock (recipe follows)
1/2 teaspoon finely grated gingerroot
10 stalks green asparagus, sliced on the diagonal
3 green onions, finely sliced on the diagonal
1 teaspoon sesame oil
2 tablespoons arrowroot, made into a paste with 2 tablespoons water
2 eggs, lightly beaten
3 tablespoons chopped coriander leaves (optional)
salt, flakes and
fresh ground white pepper, to taste

Steps:

  • Pick meat from crabs, reserving shells.
  • Crush shells, place in a saucepan with the stock and bring to the boil.
  • Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
  • Cover and simmer for 15 minutes.
  • Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
  • Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
  • Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
  • Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
  • Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
  • Taste, add salt and pepper and serve garnished with coriander leaves if you like.
  • Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.

Nutrition Facts : Calories 530, Fat 14.2, SaturatedFat 3.5, Cholesterol 390.2, Sodium 1653.5, Carbohydrate 24.1, Fiber 0.6, Sugar 8.6, Protein 71.5

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I always get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by @MakeItYours

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream, crab and parsley; heat through. If desired, top with chopped parsley and coarse cracked pepper.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

Number Of Ingredients 10

1/2 cup margarine
1/2 cup flour
8 cups skim milk
2 tablespoons finely chopped onions
2 teaspoons instant chicken bouillon
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons parsley flakes
10 ounces frozen asparagus spears, cut in thirds
1 pound Maryland crabmeat, cartilage removed

Steps:

  • Melt margarine in large saucepan over medium heat. Gradually blend in flour. Stir in milk. Add onion, bouillon, seasonings, and parsley. Continue stirring until mixture thickens slightly. Add asparagus and cook over medium-low heat for 20-30 minutes, stirring often. Add crabmeat and cook over medium heat for approximately 5 minutes. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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