Crab and Asparagus Soup

2014-04-05
  • Yield : 8 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Ingredients

  • 2 quarts chicken broth
  • 3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
  • 1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
  • 1/2 cup dry sherry
  • 1 tablespoon freshly ground white pepper
  • 1/2 cup cornstarch mixed with 1 cup cold water
  • 1 pound fresh crabmeat, picked over to remove any cartilage or shells
  • 3 scallions, sliced on the diagonal into 1/2-inch pieces

Method

Step 1

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. 

Step 2

Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce. 

Step 3

Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

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