Best Crabmeat And Asparagus Soup Recipes

CRABMEAT AND ASPARAGUS SOUP

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.

SIMPLE CRABMEAT AND ASPARAGUS SOUP

Steps:

• Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
• In a large pot, bring sherry, soy sauce and chicken broth to a boil.
• Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
• Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
• Garnish with chives and serve!

ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)

Steps:

• Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces. In a medium sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes. Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately. Red Pepper Sauce: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, remove the seeds and stems and roughly chop. Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds. With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth. Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week. Yield: about 3/4 cup