Crab Asparagus Soup Recipes

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.

SUP MANG CUA (VIETNAMESE CRAB AND ASPARAGUS SOUP)

Steps:

• Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.
• Take the chicken and corn out to cool for 5 minutes.
• Shred the chicken into thin strips.Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.
• Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.
• Wash then chop the carrots into 1cm x 1cm (0.4" x 0.4") cubes and the asparagus into 3cm (1.2") segments. Leave them in a bowl to be used in the broth.
• Thinly slice the shiitake mushrooms and bring the stock to a boil.
• Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.
• In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.
• Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.
• Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you'll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.
• Separate the egg whites from the egg yolks.
• Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.
• Let the soup simmer for another 10 minutes.
• Serve hot as is, garnished with coriander and pepper!

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.

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.

SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)

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.

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.

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.