How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crab and Asparagus Soup?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Crab and Asparagus Soup suitable as seafood?

Yes, Crab and Asparagus Soup falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Crab and Asparagus Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Asparagus Soup Recipe

Name: Crab and Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Warm up with this hearty Crab and Asparagus Soup recipe. Made with chicken broth, fresh asparagus, white corn and sherry. Easy step-by-step instructions…

This Crab and Asparagus Soup relies on simple, everyday ingredients such as quarts chicken broth, dry sherry and freshly ground white pepper. It comes together quickly and makes 4 servings, at about 200 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
200 kcal
Category
Seafood

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