Crab and Asparagus Soup
Delight in this Crab and Asparagus Soup, a comforting blend of fresh asparagus and sweet crab meat, perfect for a light meal!
Ingredients
- 3/4 pound asparagus cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/2 cup shallots finely diced (2 medium-sized shallots)
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons water (for slurry)
- 2 teaspoons fish sauce
- 1 well-beaten egg
- 8 ounces cooked crab meat
- several green onions thinly sliced
Instructions
- Snap off the tough ends of the asparagus spears where they naturally break. Slice the remaining stalks into 1-inch pieces diagonally.
- Warm the oil in a medium saucepan over medium heat. Sauté the diced shallots, minced garlic, salt, and black pepper until softened, stirring regularly for a couple of minutes. Toss in the asparagus and cook for 2 more minutes, stirring occasionally.
- Pour in the broth and bring it to a rolling boil.
- In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the soup and stir. Mix in the fish sauce. While stirring quickly, slowly drizzle the beaten egg into the soup, letting it form soft ribbons.
- Add the crab meat and continue stirring for 1-2 minutes until it’s heated through.
- Serve the soup in bowls and top with a sprinkle of sliced green onions. Enjoy your flavorful meal!