Crab And Asparagus Soup Recipes

EASY CREAMY CRAB AND ASPARAGUS SOUP

Steps:

• Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
• Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
• Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

CRAB AND ASPARAGUS SOUP

Steps:

• Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
• Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
• Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

COLOSSAL CRAB ASPARAGUS BISQUE

Steps:

• Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
• For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CRAB AND ASPARAGUS SOUP

Steps:

• Melt butter over medium-high heat in a medium saucepan.
• Add asparagus, crab and onions.
• Saute 2 to 3 minutes, or until soft.
• Reduce heat to medium low, add soup, broth and water.
• Bring to a boil, add soy sauce and white pepper to taste.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB

Steps:

• Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
• When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
• Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
• Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
• Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
• Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
• Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

AUSTRALIAN CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
• Sprinkle with flour and stir quickly to combine.
• Add the milk, stirring constantly, and cook till sauce is smooth.
• Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
• Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
• Stir in the crab and asparagus.
• Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
• Discard bay leaf and serve.

ASPARAGUS SOUP WITH CRAB MEAT

Steps:

• Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
• Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
• Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
• Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
• To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.

CRAB & ASPARAGUS SOUP

Steps:

• Pick meat from crabs, reserving shells.
• Crush shells, place in a saucepan with the stock and bring to the boil.
• Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
• Cover and simmer for 15 minutes.
• Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
• Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
• Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
• Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
• Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
• Taste, add salt and pepper and serve garnished with coriander leaves if you like.
• Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.