Cream of Crab and Asparagus Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 stick butter
1 shallot or small yellow onion, chopped
3 – 4 tbsp. all-purpose flour
Chicken stock (I use Kitchen Basic brand. Either 3 cans or one paper carton)
2 bunches fresh asparagus
1 cup half and half
1 lb. lump crabmeat
Creole seasoning or salt and pepper to taste
1 tsp. Old Bay seasoning
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Directions: |
Directions:Prepare asparagus by trimming hard ends, approximately an inch to an inch and a half up the stalk. The best way to measure this is to take one stalk from each bunch and hold it at each end of the stalk. Bend the stalk until it breaks. The point where it breaks is the woody end. You can then cut the remaining stalks to this length. Discard the woody ends and then cut off the “pretty” tips and reserve. Cut remaining stalks into 1 inch pieces and set aside separately.
Melt butter in large heavy pot, and sauté shallot / onion until soft. Gradually add flour to form a roux. Cook about five minutes on medium high heat. Add chicken stock while stirring and bring to a simmer over medium to medium low heat. Put the cover on the pot and allow to simmer for 20 minutes, stirring occasionally. Add reserved stalks of asparagus (but not the “pretty” tips; save those for the end of the recipe) and seasonings. Simmer for 30 minutes or until asparagus stalks are very tender. In canister of a blender or food processor, add asparagus and a little bit of cooking liquid and blend until very smooth. Add back to pot and cook for about 10 minutes more. Add asparagus tips and cook another 10 minutes over medium low heat. Add crabmeat and cream, adjust seasonings and heat through. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:1.5 hours |
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