crab-and-asparagus-soup

Crab and Asparagus Soup

0 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Emily Tisdale
Recipe by  Emily Tisdale

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  3. Combine cornstarch and water in a small bowl.
  4. Whisk cornstarch mixture into soup.
  5. Stir sesame oil and soy sauce into soup.
  6. Simmer, stirring constantly, until soup thickens, about 1 minute.
  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Fresh Asparagus Soup
(423)

Fresh Asparagus Soup

Cream of Fresh Asparagus Soup II
(302)

Cream of Fresh Asparagus Soup II

Cream of Asparagus Soup II
(80)

Cream of Asparagus Soup II

Easy Cream of Asparagus Soup
(11)

Easy Cream of Asparagus Soup

Spicy Cream of Asparagus Soup
(7)

Spicy Cream of Asparagus Soup

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream
(7)

Asparagus and Yukon Gold Potato Soup with Crab and Chive Sour Cream

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 974 mg
  • 39%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Fresh Asparagus Soup II

>

next recipe:

Easy Creamy Crab and Asparagus Soup