Creme Dargenteuil Au Crabe Asparagus Soup Wcrab France Recipes

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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.

CREME D'ARGENTEUIL AU CRABE (ASPARAGUS SOUP W/CRAB -- FRANCE)



Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France) image

I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* !

Provided by twissis

Categories     Crab

Time 35m

Yield 4-6 Bowl or Cup Soup Servings, 4-6 serving(s)

Number Of Ingredients 7

3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
2 tablespoons butter
6 cups chicken stock
2 tablespoons cornstarch
1/2 cup whipping cream
salt & freshly ground black pepper (to taste)
8 ounces white crab meat

Steps:

  • Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
  • Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
  • Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
  • Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
  • *To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.

Nutrition Facts : Calories 421.6, Fat 22.4, SaturatedFat 11.9, Cholesterol 96.8, Sodium 1181, Carbohydrate 30.4, Fiber 7.2, Sugar 12.1, Protein 28.2

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *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.

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.

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE



Asparagus Soup with Lemon Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Citrus     Vegetable     Appetizer     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lemon     Asparagus     Spring     Shallot     Coriander     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup sliced shallots (about 6 large)
2 pounds asparagus, trimmed, cut into 2-inch lengths
2 teaspoons ground coriander
2 14-ounce cans vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
  • Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

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

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Steps:

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

HOMEMADE CREAM OF ASPARAGUS SOUP



Homemade Cream of Asparagus Soup image

Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.

Provided by Dan Toomey

Categories     Asparagus Soup

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 medium sweet onion, chopped
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
3 cups chicken bone broth
1 cup heavy whipping cream
½ cup Marsala wine
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground Aleppo pepper
1 pinch freshly ground black pepper
½ cup sour cream
½ cup croutons

Steps:

  • Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  • Remove from the heat and puree with an immersion blender until smooth.
  • Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  • Ladle into bowls. Garnish with sour cream and croutons.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg

CRAB & ASPARAGUS PAPPARDELLE



Crab & asparagus pappardelle image

Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad

Provided by Rosie Birkett

Categories     Dinner, Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 14

1 tbsp olive oil
pinch of fennel seeds
½ red chilli , finely chopped
2 shallots , finely chopped
small bunch parsley , stalks finely chopped, leaves roughly chopped
½ lemon , zested and juiced
1 tbsp tomato purée
50ml vermouth
1 dressed crab (about 120g white and brown meat)
200g fresh egg pappardelle
200g asparagus , woody stalks removed, sliced on the diagonal (fatter stalks sliced in half lengthways)
1 tbsp crème fraîche
1 tbsp snipped chives
handful chopped hazelnuts

Steps:

  • Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
  • Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

SOUFFLé AU CRABE



Soufflé Au Crabe image

Make and share this Soufflé Au Crabe recipe from Food.com.

Provided by Alskann

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 lb crabmeat
2 tablespoons butter
2 tablespoons flour
1 cup light cream
1 1/2 teaspoons dry mustard
1/4 cup Worcestershire sauce
2 1/2 teaspoons Frank's red hot sauce
2 egg yolks
5 egg whites, room temperature
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F.
  • Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter.
  • Melt the butter in saucepan over medium heat, then whisk in the flour.
  • Gradually whisk in the cream, stirring constantly, until the sauce boils.
  • Cook for an additional 30 seconds to cook flour.
  • Remove from heat and stir in the mustard, Worcestershire sauce, hot sauce, salt and pepper. Mix well. Set aside.
  • Whisk in the egg yolks, one by one.
  • Flake the crabmeat into the sauce, using your fingers. Make sure to pick out any membrane as you go.
  • Stir and adjust seasoning to taste. (You should go a bit heavier on the seasoning to counteract the blandness of the egg whites).
  • In a very clean bowl, beat the egg whites until stiff.
  • Gently fold 1/4 of the egg whites into the base. Then fold this mixture into the remaining egg whites as gently as possible.
  • Pour the soufflé mixture into the prepared dish.
  • Smooth the top with a spatula. Run your thumb around the edge of the dish. At this point the soufflé may be refrigerated up to two hours before baking.
  • Bake about 20-25 minutes, until puffed and browned.
  • Serve immediately.

Nutrition Facts : Calories 179.8, Fat 13.3, SaturatedFat 7.8, Cholesterol 107.4, Sodium 413.4, Carbohydrate 6.4, Fiber 0.2, Sugar 1.5, Protein 8.9

ASPARAGUS & CRAB SALAD



Asparagus & crab salad image

This wonderfully fresh dish is full of light, shellfish flavours and makes the perfect start to a relaxed dinner party

Provided by Good Food team

Categories     Canapes, Dinner

Time 40m

Yield Serves 4 as a starter

Number Of Ingredients 8

20 asparagus spears , trimmed
50g rocket
100g white crabmeat
3 tbsp crème fraîche
1 tbsp wholegrain mustard
juice ½ lime
brown crabmeat , if you have it
olive oil , for drizzling

Steps:

  • Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
  • For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.

Nutrition Facts : Calories 214 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.57 milligram of sodium

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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.
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CREAM OF ASPARAGUS SOUP (CRèME ARGENTEUIL) RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


ASPARAGUS SOUP WITH LEMON-HERB CRèME FRAîCHE RECIPE - FOOD …
Step 1. In a bowl, blend the crème fraîche with the parsley, chives, tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. Advertisement. Step 2. In a ...
From foodandwine.com


COLD ASPARAGUS SOUP WITH LUMP CRABMEAT - EMERILS.COM
Strain the soup through a wire sieve into a large bowl. Discard the solids. Whisk in the cream. Cover and refrigerate until well chilled, at least 2 and up to 8 hours. Ladle the soup into bowls and garnish each serving with a heaping 2 tablespoons of crabmeat, a dollop of sour cream, a small spoonful of caviar, if using, and a sprinkling of chives.
From emerils.com


BELLE D’ARGENTEUIL ASPARAGUS - SLOW FOOD FOUNDATION
Simple recipes were developed to highlight the delicacy, notably poached eggs Argenteuil, or Argenteuil soup made with the shoots while the tips were used in another preparation. For the entire 19th and 20th centuries, asparagus enjoyed a prominent place on the daily menus of the middle classes, and porcelain and ceramic producers of the day made services dedicated to …
From fondazioneslowfood.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


ASPARAGUS SOUP - CREAM OF ASPARAGUS SOUP - HOW SWEET EATS
2022-03-28 Add the stock and bring the mixture to a boil. Reduce it to a simmer and cook until the asparagus is tender, about 10 to 15 minutes. Transfer the mixture to a blender carefully (or use an immersion blender) and blend until pureed. Pour it back into the pot and heat over low heat. Stir in the cream and lemon juice.
From howsweeteats.com


SIMPLE CROCKPOT CREAM OF ASPARAGUS SOUP RECIPE - THE KITCHEN …
2020-09-10 Instructions. Combine the first four ingredients into your crockpot. Cook on low for 6-8 hours. When you are ready to serve the soup, take a hand blender and puree the ingredients until smooth. Stir in the cream or coconut milk until combined. Serve with an …
From thekitchenmagpie.com


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