Asparagus Soup With Crab Meat Recipes

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EASY CREAMY CRAB AND ASPARAGUS SOUP



Easy Creamy Crab and Asparagus Soup image

Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results.

Provided by gax000

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 slices bacon, diced small
½ cup minced onion
1 clove garlic, crushed
½ cup yellow bell pepper, diced
1 cup diced potato
¾ cup asparagus, trimmed and cut into 1/4-inch pieces
8 ounces crabmeat
2 cups skim milk
1 cup half-and-half
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
  • Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
  • Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 13.5 g, Cholesterol 41.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 3.4 g, Sodium 613.5 mg, Sugar 5.5 g

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

ASPARAGUS SOUP



Asparagus Soup image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Categories     Soup/Stew     Vegetable     Asparagus     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

ASPARAGUS SOUP



Asparagus soup image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

Steps:

  • Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
  • Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
  • Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

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.

Provided by Emily Tisdale

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 7.8 g, Cholesterol 66.6 mg, Fat 4.3 g, Fiber 2.4 g, Protein 16.3 g, SaturatedFat 1 g, Sodium 974.1 mg, Sugar 2.4 g

ASPARAGUS SOUP WITH CRAB MEAT



Asparagus Soup With Crab Meat image

This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."

Provided by Lorraine of AZ

Categories     Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -3 1/2 lbs fresh asparagus
2 tablespoons butter
1 1/2 quarts chicken stock
1/4 cup vermouth (optional)
2 tablespoons cornstarch
2 -3 tablespoons cold chicken stock or 2 -3 tablespoons water
1/2 cup whipping cream (whole milk is acceptable)
salt & freshly ground black pepper
2 tablespoons butter (optional)
1 -7 ounce white crabmeat (to garnish)

Steps:

  • Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
  • Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
  • Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
  • Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
  • To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.

CRAB AND ASPARAGUS SOUP



Crab and Asparagus Soup image

This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
  • Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

COLOSSAL CRAB ASPARAGUS BISQUE



Colossal Crab Asparagus Bisque image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 1/2 quarts chicken stock
2 bay leaves
3 pounds asparagus, cut into 1-inch lengths (tough ends removed and discarded)
8 tablespoons (1 stick) butter
4 white onions, chopped
5 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup all-purpose flour (approximately, or as needed to create roux)
1 pint heavy cream
1 pound colossal crabmeat
4 tablespoons mayonnaise
2 teaspoons freshly chopped thyme leaves
Salt and freshly ground black pepper
1 lemon, juiced plus 1 or 2 lemons cut in wedges, for garnish

Steps:

  • Bring stock and bay leaves to a boil in a large pot. Cook asparagus until tender and add to stock pot. Melt butter in a separate saucepan and gently saute onions, celery, and carrots (mirepoix) until tender, then gradually add flour (with a non-reactive utensil such as a wooden spoon), and cook until similar to a roux. Transfer to the pot of stock to thicken soup. Let simmer for 45 minutes. Remove bay leaves from soup. *Blend to a puree with an immersion blender, or in batches in a blender or food processor. Add cream to the soup, and keep warm over low heat.
  • For the crab "souffle," mix crab, mayonnaise, thyme, salt and pepper, and squeeze of fresh lemon juice, trying to avoid breaking up the lumps of crabmeat. Place a scoop of the crabmeat in the center of soup bowl and ladle the asparagus soup around. Garnish with a lemon wedge.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
  • Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  • Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)



Asparagus Soup with Red Pepper Sauce and Lump Crabmeat Recipe - (1/5) image

Provided by xarsis

Number Of Ingredients 23

Soup:
2 1/4 pounds fresh thin asparagus, tough ends discarded
2 tablespoons unsalted butter
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 cups chicken stock or vegetable stock
1/2 cup dry white wine
3/4 cup heavy cream
Red Pepper Sauce, recipe follows
1/4 pound lump crabmeat, garnish
Red Pepper Sauce:
1 red bell pepper, about 8 ounces
4 1/2 teaspoons minced shallots
5 fresh cilantro leaves, roughly chopped
2 fresh basil leaves
1 teaspoon garlic
1/2 teaspoon crushed red pepper
1/8 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup extra-virgin olive oil

Steps:

  • Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces. In a medium sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes. Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately. Red Pepper Sauce: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, remove the seeds and stems and roughly chop. Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds. With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth. Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week. Yield: about 3/4 cup

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB



Curried Cream of Asparagus Soup With Crab image

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Provided by Marla Swoffer

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb asparagus, ends trimmed, coarsely chopped
1 small onion, coarsely chopped
1 potato, diced
8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
1 cup chicken broth
1 cup milk
1 tablespoon flour
3 tablespoons butter (or Smart Balance)
1 tablespoon garlic powder
1 tablespoon yellow curry powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
1 teaspoon salt
1 dash Worcestershire sauce

Steps:

  • Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  • When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  • Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  • Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  • Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  • Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  • Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7

CRAB AND ASPARAGUS SOUP - CROCKPOT RECIPE



Crab and Asparagus Soup - crockpot Recipe image

Provided by shammy

Number Of Ingredients 10

1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano
1 clove garlic, crushed
2 tablespoons cornstarch
1/2 cup broth
2 eggs, lightly beaten

Steps:

  • In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically. Slowly stir in the corn starch slurry into the soup. Continue stirring to thicken, about 1 minute. 3.While stirring the soup, slowly pour the eggs in a steady stream. Continue stirring eggs to create shreds or ribbons and until eggs are set, about 1 minute. Adjust seasonings to taste. Serve by garnishing with cilantro and a little freshly ground black pepper.

CRAB SALAD WITH ASPARAGUS, LEMON AND PARMESAN



Crab Salad With Asparagus, Lemon And Parmesan image

Provided by Amanda Hesser

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Sea salt
1 pound thin asparagus, trimmed
1 pound fresh lump crab meat
2 lemons, with their zest
1/3 cup best-quality olive oil
1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

Steps:

  • Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
  • In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
  • Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 3 grams, TransFat 0 grams

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From williams-sonoma.ca


ASPARAGUS SOUP WITH CRAB - BIGOVEN.COM
INSTRUCTIONS. Trim the tough ends from the asparagus and cut into bite size pieces. Melt the butter in a soup pot and add asparagus and cook for 5 minutes. Add stock and bring to boil. Bring to boil and then simmer for 30 minutes and asparagus is tender. Puree most of the soup leaving some asparagus for texture.
From bigoven.com


CHILLED ASPARAGUS SOUP, CRABMEAT AND SEAWEED OIL - COOKED
Chilled asparagus soup, crabmeat and seaweed oil recipe by Nathan Outlaw - To prepare the seaweed oil, bring a pan of water to the boil, add the seaweed and spinach and blanch for 30 seconds. Remove and plunge into a bowl of iced water to cool. Drain thoroughly and squeeze Get every recipe from Everyday Seafood by Nathan Outlaw
From cooked.com


ASPARAGUS AND CRAB MEAT SOUP RECIPE BY NIKHIL & NATASHA
Ingredients of Asparagus and Crab Meat soup. 4 cups chicken broth; 3 tsp of nuoc mam (Vietnamese fish sauce) 1/2 tsp sugar; 1/4 tsp salt; 1 Tbsp vegetable oil; 6 shallots - chopped; 2 garlic cloves - chopped; 8 ounces lump crab meat - picked over and drained; Freshly ground black pepper; 2 Tbsp cornstarch or arrowroot - mixed with 2 tbs cold water
From food.ndtv.com


10 BEST IMITATION CRAB MEAT SOUP RECIPES | YUMMLY
2022-06-17 butter, celery, crab meat, onion, half and half, pepper, flour and 2 more Trinidad Callaloo Soup Palatable Pastime long-grain rice, coconut oil, scallions, habanero chile, fresh thyme and 10 more
From yummly.com


CREAMY ASPARAGUS SOUP - THE SEASONED MOM
2020-04-11 Instructions. In a heavy pot, combine asparagus, chicken broth, onion and potato. Season with salt and pepper. Simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Remove the potato chunks. Using an immersion or regular blender, puree soup.
From theseasonedmom.com


CREAMY ASPARAGUS SOUP RECIPE | THE RECIPE CRITIC
2020-05-18 In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown. Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
From therecipecritic.com


SUMMER ASPARAGUS SOUP WITH CRABMEAT RECIPE | EAT YOUR BOOKS
Summer asparagus soup with crabmeat from China Express by Nina Simonds. Shopping List; Ingredients; Notes (1) Reviews (0) scallions; asparagus; fresh ginger; sesame oil; chicken ...
From eatyourbooks.com


CRAB & ASPARAGUS SOUP - CHATELAINE
Slice spears into pieces about 1 inch (2.5 cm) long. Measure out frozen peas and leave on the counter. Coarsely chop crab. Grate and measure out …
From chatelaine.com


COLD ASPARAGUS SOUP WITH LUMP CRABMEAT | EMERILS.COM
Add the asparagus and the reserved cooking liquid. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer, uncovered, until the asparagus is very tender, about 10 minutes. Purée the soup with an immersion blender or in batches in a food processor or blender. Strain the soup through a wire sieve into a large bowl. Discard the solids.
From emerils.com


ASPARAGUS SOUP WITH CRAB CROSTINI | WILLIAMS SONOMA
Add the broth, asparagus and the 1/2 tsp. salt. Simmer, uncovered, until the asparagus is tender, about 15 minutes. Meanwhile, in a bowl, stir together the crab, green onion, lemon juice, mayonnaise and mustard. Season well with salt and pepper. In a blender or food processor, puree the soup, in batches if necessary, until smooth.
From williams-sonoma.com


GARDEN-FRESH ASPARAGUS SOUP RECIPE | EATINGWELL
Directions. Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 …
From eatingwell.com


ASPARAGUS SOUP WITH CRAB RECIPE | EAT YOUR BOOKS
Save this Asparagus soup with crab recipe and more from The French Recipe Cookbook: Over 200 Authentic and Inspiring Dishes, Shown Step-by-Step to your own online collection at EatYourBooks.com
From eatyourbooks.com


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