CRAB & ASPARAGUS SOUP

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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

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