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.
Recipe courtesy of Stuart Chang Berman
Episode: Everyday Chinese
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Roasted Asparagus

Recipe courtesy of Ina Garten

Asparagus Fries

Recipe courtesy of Food Network Kitchen

Roasted Asparagus

Recipe courtesy of Tyler Florence

Roasted Asparagus

Recipe courtesy of Ree Drummond

Steamed Asparagus

Recipe courtesy of Alton Brown

Asparagus Bundles

Recipe courtesy of Trisha Yearwood

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories