Crab and Asparagus Soup

Ingredients

  • 2 tablespoons thinly sliced green onion
  • ¼ pound cooked lump crabmeat, or one 6-ounce can, drained (about ¾ cup)
  • 1 egg, well beaten
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 4 cups chicken broth
  • ¼ teaspoon black pepper
  • + 5 more ingredients
    • ½ teaspoon salt
    • 1 tablespoon finely chopped garlic
    • 2 tablespoons finely chopped shallots or onion
    • 1 tablespoon vegetable oil
    • ½ pound fresh asparagus

Trim the asparagus, breaking off and discarding the base of each stalk about here the bright green color fades. Cut each stalk crosswise diagonally into 1 inch pieces, but leave the beautiful tips intact. (You should have about 2 cups.) Heat the oil in a medium saucepan over medium-high heat for...

View full recipe at SpringPad

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