Crab And Asparagus Soup With Green Onions And Cilantro Recipes

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CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

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.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)



Sup Mang Tay Cua (Vietnamese Asparagus Crab Soup) image

The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. This is a nice, light soup that my whole family likes. I can't always get my hands on white asparagus (it's so expensive) but I've use green with no problems. Posted for World Zaar Tour 05.

Provided by Amis227

Categories     Clear Soup

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 quarts water
2 lbs pork bones
2 teaspoons salt
1 tablespoon fish sauce (nuoc mam)
1 teaspoon vegetable oil
1 garlic clove, chopped
2 shallots (only the white part) or 2 scallions, chopped (only the white part)
1/2 lb crabmeat (canned, frozen or fresh)
1/4 teaspoon fresh ground black pepper
2 teaspoons cornstarch
2 tablespoons water
1 egg
1 (15 ounce) can white canned asparagus, undrained
1/4 cup chopped fresh coriander (Chinese parsley)
1/4 cup chopped scallion top

Steps:

  • Dissolve the cornstarch in the 2 tbsp of water. Set aside.
  • Bring water to a boil and put the pork bones inches
  • Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
  • Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
  • Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
  • Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
  • Add the cornstarch-and-water mixture and stir for a few minutes.
  • Break the egg open and drop it into the actively boiling soup while stirring.
  • Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
  • Continue to cook until the asparagus is heated through.
  • Sprinkle the coriander and scallion green over the soup before serving.

Nutrition Facts : Calories 75.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.1, Sodium 1547.6, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 9.9

ASPARAGUS SOUP WITH CRAB MEAT



Asparagus Soup With Crab Meat image

This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."

Provided by Lorraine of AZ

Categories     Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -3 1/2 lbs fresh asparagus
2 tablespoons butter
1 1/2 quarts chicken stock
1/4 cup vermouth (optional)
2 tablespoons cornstarch
2 -3 tablespoons cold chicken stock or 2 -3 tablespoons water
1/2 cup whipping cream (whole milk is acceptable)
salt & freshly ground black pepper
2 tablespoons butter (optional)
1 -7 ounce white crabmeat (to garnish)

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.

AUSTRALIAN CRAB AND ASPARAGUS SOUP



Australian Crab and Asparagus Soup image

Make and share this Australian Crab and Asparagus Soup recipe from Food.com.

Provided by pattikay in L.A.

Categories     Crab

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon canola oil
1 cup chopped onion
1 cup chopped celery & tops
1 large carrot, diced
2 garlic cloves, minced
2 shallots, minced
2 tablespoons all-purpose flour
4 cups skim milk
1 cup water
1/4 cup sherry wine
1/2 cup long-grain white rice
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon grated lemon zest
1 1/2 cups lump crabmeat
1 1/2 cups sliced asparagus spears

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.

Nutrition Facts : Calories 231.3, Fat 3.1, SaturatedFat 0.5, Cholesterol 3.3, Sodium 333.9, Carbohydrate 32.8, Fiber 2.3, Sugar 3.1, Protein 9.7

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

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.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

Make and share this Crab and Asparagus Soup recipe from Food.com.

Provided by Mamie37

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 (10 ounce) package frozen asparagus cuts, thawed
16 ounces crabmeat
1 bunch green onion, trimmed and chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
1 cup water
1 tablespoon soy sauce
white pepper

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.

CRAB & ASPARAGUS SOUP



Crab & Asparagus Soup image

Make and share this Crab & Asparagus Soup recipe from Food.com.

Provided by Chickee

Categories     Crab

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

3 (300 g) cooked swimmer live blue crabs (see notes)
1 1/2 liters chicken stock (recipe follows)
1/2 teaspoon finely grated gingerroot
10 stalks green asparagus, sliced on the diagonal
3 green onions, finely sliced on the diagonal
1 teaspoon sesame oil
2 tablespoons arrowroot, made into a paste with 2 tablespoons water
2 eggs, lightly beaten
3 tablespoons chopped coriander leaves (optional)
salt, flakes and
fresh ground white pepper, to taste

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.

Nutrition Facts : Calories 530, Fat 14.2, SaturatedFat 3.5, Cholesterol 390.2, Sodium 1653.5, Carbohydrate 24.1, Fiber 0.6, Sugar 8.6, Protein 71.5

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

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



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

2 quarts chicken broth
3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
1/2 cup dry sherry
1 tablespoon freshly ground white pepper
1/2 cup cornstarch mixed with 1 cup cold water
1 pound fresh crabmeat, picked over to remove any cartilage or shells
3 scallions, sliced on the diagonal into 1/2-inch pieces

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.

ASPARAGUS AND CILANTRO SOUP



Asparagus and Cilantro Soup image

Make and share this Asparagus and Cilantro Soup recipe from Food.com.

Provided by logographic

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
3 garlic cloves, chopped
1 small russet potato, peeled and coarsely chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon ground cumin
6 cups vegetable stock or 6 cups water
2 lbs asparagus, trimmed, tips reserved and stalks cut crosswise into 1-inch pieces
1 tablespoon tamari
2 teaspoons sea salt
1/8 teaspoon fresh ground white pepper
1/2 cup finely chopped fresh cilantro

Steps:

  • Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin. Add the stock and bring to a simmer over high heat. Decrease the heat to medium low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
  • Using a hand-held immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
  • Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
  • Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
  • The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.

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