Cream of Crab and Asparagus Soup
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INGREDIENTS 6 cups bouillon
1/2 cup crab meat, canned, fresh, or frozen
2 pounds fresh, tender asparagus, white or green
Salt, to taste
1/4 to 1/2 teaspoon black pepper
12 fresh coriander leaves, optional
3 tablespoons cornstarch mixed with 1 cup cold water or cold bouillon
2 egg yolks, slightly beatenBoil fresh asparagus until tender, before cutting into 1-inch pieces.
Heat the bouillon to boiling, add crab meat and continute boiling for 10 minutes. Skim while boiling. Then add asparagus pieces and cook for 5 minutes. Season with salt and pepper. Quickly stir in the beaten egg yolks.
Add well-mixed cornstarch mixture, stir slowly 3 to 4 times until cornstarch is dissolved. Stop stirring immediately. Ladle into bowls and garnish with coriander leaves on top for taste and decoration.
Makes 6 servings