Asparagus Soup With Red Pepper Sauce And Lump Crabmeat Recipe 15

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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.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS



Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus image

Provided by Emeril Lagasse

Categories     main-dish

Time 35m

Yield 16 ravioli, 4 servings

Number Of Ingredients 26

Red Pepper Cream Sauce, recipe follows
16 spears Blanched Asparagus, recipe follows
1/4 cup grated Parmesan, for garnish
4 teaspoons finely sliced fresh basil leaves, for garnish
1/2 pound cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 teaspoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup cold heavy cream
6 ounces lump crabmeat, picked over for shells and cartilage
1/4 cup grated Parmesan
2 tablespoons chopped shallots
1 large egg, beaten with 2 teaspoons water, for egg wash
4 fresh pasta sheets, measuring about 9 by 15 inches
2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
2 cups heavy cream
1 teaspoon paprika
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch cayenne
16 asparagus spears

Steps:

  • Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
  • Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
  • Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
  • Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
  • Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
  • With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
  • Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

CRAB AND ROASTED RED PEPPER STRATA



Crab and Roasted Red Pepper Strata image

Categories     Milk/Cream     Egg     Onion     Pepper     Brunch     Bake     Parmesan     Crab     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

6 large eggs
2 cups half and half
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped drained roasted red peppers from jar
1 garlic clove, minced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 pound fresh crabmeat
8 cups 1-inch bread cubes from crustless French bread
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese

Steps:

  • Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
  • Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

2 red bell peppers
1/2 cup olive oil
Balsamic vinegar to taste
Course salt and freshly ground pepper to taste
1 1/2 pounds asparagus
Fresh tarragon leaves to garnish

Steps:

  • Preheat broiler.
  • Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
  • Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
  • Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
  • Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
  • Pour a pool of sauce on each plate and garnish with tarragon leaves.

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.

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 CRAB AU GRATIN



Asparagus Crab Au Gratin image

Make and share this Asparagus Crab Au Gratin recipe from Food.com.

Provided by bmcnichol

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons lemon juice
1 cup soft breadcrumbs

Steps:

  • Place asparagus in a greased 1-qt. baking dish.
  • Top with crab and cheese and set aside.
  • In a saucepan, melt 2 tablespoons butter.
  • Stir in flour until smooth.
  • Whisk in milk, mustard, salt and pepper.
  • Bring to a boil over medium heat.
  • Cook and stir for 2 minutes or until thickened.
  • Remove from the heat and stir in lemon juice.
  • Pour over asparagus.
  • Melt remaining butter and toss with bread crumbs.
  • Sprinkle over top.
  • Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 296.1, Fat 19.4, SaturatedFat 11.8, Cholesterol 71.8, Sodium 928.3, Carbohydrate 14.8, Fiber 1.8, Sugar 0.7, Protein 17

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

ROASTED RED PEPPER AND CRAB SOUP



Roasted Red Pepper and Crab Soup image

Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.

Provided by Gail L. Harris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

6 red bell peppers, seeded and cut into quarters
1 (32 ounce) carton chicken broth
1 large potato, peeled and coarsely chopped
1 quart half-and-half cream
1 teaspoon salt
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

  • Set the oven to broil, and preheat for 5 minutes.
  • Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
  • Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
  • Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

ZIPPY CREAM OF ASPARAGUS SOUP



Zippy Cream of Asparagus Soup image

"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 garlic clove, minced
3 cups cut fresh asparagus (1-inch pieces)
2-1/2 cups reduced-sodium chicken broth
1/8 teaspoon crushed red pepper flakes
3 ounces fat-free cream cheese, cubed
2 tablespoons reduced-fat sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

ASPARAGUS SOUP



Asparagus Soup image

Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.-Betty Jones, Kohler, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/4 quarts).

Number Of Ingredients 14

1 cup chopped onion
6 green onions, sliced
3 tablespoons butter
1-1/2 cups sliced fresh mushrooms
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 can (49-1/2 ounces) chicken or vegetable broth
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked wild rice
3 tablespoons cornstarch
1/3 cup water

Steps:

  • In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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

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From bigoven.com


ASPARAGUS & RED BELL PEPPER SOUP - VEGALICIOUS RECIPES
2007-06-06 Heat the vegan margarine in a large pot. Add the asparagus and bell pepper pieces and saute until they become soft. Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes. Puree the soup. Add the nutmeg. Season to taste with additional slat and pepper if needed.
From vegalicious.recipes


ASPARAGUS AND CRAB MEAT SOUP RECIPE BY NIKHIL & NATASHA
Combine broth, 1 tablespoon of the fish sauce, sugar and salt in a 3 quart soup pot. Bring to a boil. 2. Reduce the heat and simmer. Heat the oil in a skillet and dd the shallots and garlic and stir-fry until fragrant ...
From food.ndtv.com


CREAM OF ASPARAGUS SOUP - THE PIONEER WOMAN
2021-04-15 Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 …
From thepioneerwoman.com


10 BEST CRAB ASPARAGUS RECIPES | YUMMLY
2022-04-26 asparagus, red pepper flakes, pepper, lemon, garlic cloves, lump crab meat and 7 more Festive Crab Soup Flora white bread, crabmeat, crabmeat, tarragon vinegar, onion, curry powder and 11 more
From yummly.co.uk


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


PANéED VEAL MEDALLIONS WITH LUMP CRABMEAT RAVIOLI, RED PEPPER …
Save this Panéed veal medallions with lump crabmeat ravioli, red pepper cream sauce, and asparagus recipe and more from From Emeril's Kitchens: Favorite Recipes From Emeril's Restaurants to your own online collection at EatYourBooks.com
From eatyourbooks.com


ROASTED RED PEPPER AND HEIRLOOM TOMATO SOUP WITH CRAB
2011-08-19 In a large pot, heat the olive oil over medium high heat. Add the onion, garlic and red pepper flakes and saute for 5 minutes. Add the roasted red bell pepper and chopped heirloom tomatoes. Stir to combine and let cook for about 5 more minutes. Add the stock liquid to the tomato mixture and turn the heat to medium. Continue to cook for 15 minutes.
From whatsgabycooking.com


CREAM OF ASPARAGUS SOUP - CULINARY HILL
2022-05-15 In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool. In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
From culinaryhill.com


LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS
Lump Crabmeat Ravioli with Red Pepper cream sauce and Asparagus recipe: Try this Lump Crabmeat Ravioli with Red Pepper cream sauce and Asparagus recipe, or contribute your own. Add your review, photo or comments for Lump Crabmeat Ravioli with Red Pepper cream sauce and Asparagus. not set Main Dish Pasta
From bigoven.com


ASPARAGUS SOUP RECIPE | EATINGWELL
Step 1. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
From eatingwell.com


OUR ABSOLUTE BEST RECIPES USING CRAB MEAT | MYRECIPES
2021-12-22 Cheesy Crab Artichoke Toasts. Save time the day of the party by preparing the crab mixture one day ahead. Cut and store the sliced bread in an airtight container until ready to assemble, and then broil as the recipe instructs shortly before party time.
From myrecipes.com


ALL ARTICLES | PAGE 15 OF 22 - MOMS WHO THINK
Slow Cooker Smothered Pork Chops This recipe for Smothered Pork Chops gives you the delicious crisp of a fried chop with the tenderness of a slow cooked chop in an ...
From momswhothink.com


CRAB CRUSTED GROUPER - AVIZE.AUSSIEVITAMIN.COM
Grouper fillets are baked until crispy with a cheesy crabmeat crumb topping that's flavored with bell peppers, jalapeño, and green onion.
From avize.aussievitamin.com


HOMEMADE CRAB CAKE RECIPES AS GOOD AS ANY RESTAURANT
2021-10-21 3 of 11 Best-Ever Crab Cakes with Green Tomato Slaw. 4 of 11 Mini Crab Cakes with Cajun Sauce. 5 of 11 Crab Cake Bites with Old Bay Mayo, Chives, and Lemon. 6 of 11 Chesapeake Bay Crab Cakes. 7 of 11 Best-Ever Crab Cakes. 8 of 11 Gulf Crab Cakes with Lemon Butter. 9 of 11 Cornbread Crab Cakes.
From southernliving.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


CREAMY PESTO SHRIMP - AVIZE.AUSSIEVITAMIN.COM
2022-06-20 Butter, cream, Parmesan cheese and pesto converge into a luxurious sauce to be served with cooked shrimp or crab meat and hot linguine.
From avize.aussievitamin.com


FRESH ASPARAGUS AND LUMP CRAB SALAD WITH A SAUCE RAVIGOTE …
Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley ...
From cookingchanneltv.com


ALL ARTICLES | PAGE 11 OF 22
Tater-Topped Casserole Ingredients: 1 pound lean ground beef ½ pound extra-lean ground turkey 1 package (16 ounce) frozen mixed vegetables, thawed and drained ¾ cup French-fried
From momswhothink.com


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