Crab and Asparagus Soup

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.]

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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