"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Crab Asparagus Soup, by Jean Westenberg, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. fresh asparagus or 13 oz. can 1 large garlic clove (chopped) 2 scallions (chopped) 2 tbls. vegetable oil 6 oz. can crabmeat 3 1/2 c chicken broth 1 egg (beaten) salt & pepper
Wash and trim asparagus and cut into 2" pieces. Heat oil and add garlic and scallions and saute for 3 minutes. Add crabmeat and cook 3 minutes more. Pour in chicken stock and bring to a boil. Add beaten egg and asparagus. Cook until asparagus are soft.
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