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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Roasted Asparagus

Recipe courtesy of Ina Garten

Steamed Asparagus

Recipe courtesy of Alton Brown

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Crab Cakes

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Baked Asparagus

Recipe courtesy of Kathleen Daelemans

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories