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| Crab and Asparagus Soup |
"An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home."
Ingredients :
- 4 cups shrimp stock
- 1 teaspoon freshly-grated ginger
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 egg, beaten
- 1 cup cooked crabmeat
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
- Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
- Combine cornstarch and water in a small bowl.
- Whisk cornstarch mixture into soup.
- Stir sesame oil and soy sauce into soup.
- Simmer, stirring constantly, until soup thickens, about 1 minute.
- Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
- Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
Notes :
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