Easy Creamy Crab And Asparagus Soup 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.

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

CREAMY CRAB SOUP



Creamy Crab Soup image

A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3 pints half-and-half cream
2 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) imitation crabmeat, chopped
1-1/2 cups frozen corn, thawed
1 tablespoon dried parsley flakes
1-1/2 teaspoons dill weed
1-1/2 teaspoons seafood seasoning
1 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g 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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

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

Make and share this Crab and Asparagus Soup recipe from Food.com.

Provided by Mamie37

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 (10 ounce) package frozen asparagus cuts, thawed
16 ounces crabmeat
1 bunch green onion, trimmed and chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
1 cup water
1 tablespoon soy sauce
white pepper

Steps:

  • Melt butter over medium-high heat in a medium saucepan.
  • Add asparagus, crab and onions.
  • Saute 2 to 3 minutes, or until soft.
  • Reduce heat to medium low, add soup, broth and water.
  • Bring to a boil, add soy sauce and white pepper to taste.

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

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.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

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

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From thepioneerwoman.com


CREAMY ROASTED ASPARAGUS SOUP - MY ORGANIZED CHAOS
2022-04-07 Instructions. If you'd like to roast the asparagus: toss asparagus with olive oil, pepper and salt and bake for 12 minutes. This part is optional, can use fresh uncooked asparagus as well. Toss asparagus {roasted or not}, broth, parmesan, and cream into blender. Press 'soup' mode, and allow to blend and cook {takes about 5 minutes}
From myorganizedchaos.net


CREAMY CRAB AND ASPARAGUS LINGUINE – CLOVER LEAF
Meanwhile, heat oil in large skillet over medium heat. Add shallots, sweet pepper and asparagus. Cook, stirring for 3 to 5 minutes, until vegetables are tender crisp. Stir in garlic; cook 1 minute. Add wine, broth, cream cheese and lemon rind. Cook, stirring, until smooth and bubbly. Stir in drained linguine and Crab Delectables™. Toss until ...
From cloverleaf.ca


CRAB AND ASPARAGUS SOUP | WILLIAMS SONOMA
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From williams-sonoma.ca


EASY CRAB BISQUE - BETTER HOMES & GARDENS
Step 1. In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through. To serve, ladle bisque into bowls. If desired, garnish each serving with chives. Makes 6 main-dish servings.
From bhg.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


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