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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crab and Asparagus Soup Recipe

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This recipe for Crab and Asparagus Soup is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (14 1/2 oz.) chicken broth
1 tsp. peeled fresh ginger, minced (or 1/4 tsp ginger powder)
1/2 lb. asparagus spears, trimmed and cut on the diagonal in 1 inch pieces
1 egg well beaten
1 tbsp. cornstarch mixed with 2 tbsp. water
2 tsp dry sherry (optional)
1 tsp. Asian Sesame Oil
1 tsp. soy sauce
8 oz. cooked crab meat
Directions:
Directions:
Combine broth and ginger in a soup pot and bring to a boil.

Add asparagus, reduce heat to medium, cover, and simmer until the asparagus is cooked but crisp-tender, about 3 minutes. Reduce heat to medium-low.

Stir 2 tbsp. of the hot stock into the beaten egg (will look like egg drop soup). Add the cornstarch mixture, sherry, sesame oil and soy sauce. Cook, stirring until the soup thickens slightly, about 1 minute.

Stir in crab meat and cook until meat is warmed through, about 2 to 3 minutes. ready to serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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