Asparagus and Crab Soup
- Vegetable recipes
- Low calorie
- Low carb
When local asparagus begins to show up in markets and crab from both coasts is being harvested and the price is right, it's time to make a delicious Asparagus and Crab Soup. If you choose to steam live crab to obtain the meat for this soup, you can substitute the clam juice with 1 cup/250 mL of strained crab cooking liquid.
Ingredients
- 1-1/2 lbs (750 g) thick asparagus stalks
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) minced shallots
- 1/4 tsp (1 mL) mace
- 1 bottle (240 mL) clam juice
- 3 cups (750 mL) chicken stock
- 2 cups (500 mL) crabmeat
- 4 egg yolks
- 1/2 cup (125 mL) whipping cream
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) each salt and pepper
Preparation
Snap woody ends off asparagus. Starting 2 inches (5 cm) from tips and using vegetable peeler, peel stalks.
In saucepan, melt butter over medium heat; fry shallots and mace, stirring, until shallots are soft, about 2 minutes. Add clam juice, chicken stock and 2 cups (500 mL) water; bring to boil. Add asparagus; reduce heat and simmer, covered, until asparagus is tender-crisp, about 3 minutes. Using tongs, remove asparagus. Trim off tips; slice in half lengthwise and set aside. Chop stalks and return to pot; simmer for 2 minutes. Remove from heat.
Purée in blender in batches and return to pot; bring to simmer over medium heat, stirring occasionally. Remove and discard any cartilage from crabmeat. Add crabmeat to pot; cook until heated through, about 2 minutes.
Meanwhile, in bowl, whisk together egg yolks, whipping cream, lemon juice, salt and pepper; gradually whisk in 1 cup (250 mL) soup. Pour back into pot in thin stream, while stirring. Cook, stirring, until thick enough to lightly coat spoon (do not boil). Remove from heat and ladle into bowls. Top with reserved asparagus tips.
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