Crab & Asparagus Soup
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Crab & Asparagus Soup
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| Servings |
| 6people |
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Ingredients
- 8– 10 asparagustough ends trimmed & discarded, cut into 1/2-inch pieces
- 1tablespoon Vegetable oil
- 2 green onionschopped
- 1teaspoon minced ginger
- 5cups chicken broth15 ounces
- 1can white asparagusdrained, and cut diagonally into 1/2 -inch pieces, 15 ounces
- 1/2pound cooked crabmeatflaked
- 2teaspoons light soy sauce
- 1/8teaspoon white pepper
- sea salt to taste
- 3tablespoons cornstarch dissolved in 1/4 cup water
- 1 egglightly beaten
- 2tablespoons chopped cilantro
Instructions
- Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
- Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
- Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
- Serve soup in individual soup bowls; garnish with cilantro.
Recipe Notes
© Yan Can Cook, Inc. 2023