Fresh Asparagus and Crab Soup Recipe

Name: Fresh Asparagus and Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock, homemade or quick version (page 317); 3/4 pound asparagus, woody ends trimmed and cut on the diagonal into 1 1/4-inch pieces; 1 tablespoon canola or other neutral oil; 1 large shallot, thinly sliced (about 1/3 cup); 1/3 pound freshly picked or thawed crabmeat; 1/2 teaspoon fish sauce; 1/4 teaspoon black pepper; Pinch of salt; 2 tablespoons cornstarch dissolved in 2 tablespoons stock or water; 1 whole egg plus 1 egg yolk, beaten

Servings: persons

1
In a 4-quart saucepan, bring the stock to a boil over high heat.
2
Add the asparagus, lower the heat to a simmer, and cook, uncovered, for 10 to 12 minutes, or until very tender and olive green.
3
For this soup, you want to overcook the asparagus to extract more of its flavor.
4
Remove from the heat, cover, and set aside for at least 30 minutes to allow the asparagus flavor to develop further.
5
Meanwhile, in a small skillet or saucepan, heat the oil over medium heat.
6
Add the shallot and cook gently, stirring occasionally, for 3 to 4 minutes, or until fragrant and soft.
7
Add the crabmeat and continue cooking for 1 to 2 minutes to develop the flavors.
8
Add the fish sauce, pepper, and salt.
9
Remove from the heat and set aside until serving.
10
Just before serving, bring the soup to a simmer.
11
Add the crab mixture, stirring gently to distribute evenly.
12
Taste and add extra salt, if necessary.
13
Give the cornstarch mixture a stir and slowly pour it into the soup with one hand as you stir the soup with the other.
14
Continue stirring for about 1 minute, or until the soup is thickened.
15
Turn off the heat.
16
Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffon like pieces.
17
Ladle the soup into a large serving bowl or individual bowls and serve immediately.

709

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 cups chicken stock, homemade or quick version (page 317), 3/4 pound asparagus, woody ends trimmed and cut on the diagonal into 1 1/4-inch pieces, 1 tablespoon canola or other neutral oil, 1 large shallot, thinly sliced (about 1/3 cup), and more.

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

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

That's it — enjoy your meal!

Fresh Asparagus and Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions