Best 2 Crabmeat And Asparagus Soup Recipes

Indulge in the delightful flavors of "Crabmeat and Asparagus Soup", a culinary masterpiece that combines the succulent sweetness of crabmeat with the vibrant freshness of asparagus. This creamy and flavorful soup is an explosion of flavors that will tantalize your taste buds and warm your soul. In this article, we will take you on a culinary journey to discover the best recipe for this delectable dish. We will guide you through the selection of the finest ingredients, reveal the secrets of creating a rich and creamy broth, and provide step-by-step instructions to ensure you achieve perfection in every bowl. Get ready to savor the essence of the ocean and spring in this comforting and unforgettable soup.

Let's cook with our recipes!

CRABMEAT AND ASPARAGUS SOUP

Crabmeat and Asparagus Soup image

It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor.

Provided by Victoria M.H.

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 (10 ounce) can asparagus tips, drained
2 (6 ounce) cans crabmeat, drained and flaked
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 cup chopped fresh spinach
1 cup diced firm tofu
2 teaspoons dried oregano
1 clove garlic, crushed

Steps:

In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.

Nutrition Facts : Calories 100.1 calories, Carbohydrate 2.7 g, Cholesterol 49.8 mg, Fat 3 g, Fiber 1.1 g, Protein 16.2 g, SaturatedFat 0.5 g, Sodium 695.1 mg, Sugar 0.8 g

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

Ingredients

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

Tips:

Choose fresh and high-quality ingredients for the best flavor.
Don't overcrowd the pan when cooking the vegetables. Cook them in batches if necessary to avoid steaming them.
Use a good quality white wine for the soup. A dry Chardonnay or Pinot Grigio works well.
Don't boil the soup after adding the crab meat. This will toughen the crab meat.
Serve the soup immediately, garnished with fresh herbs and a drizzle of olive oil.

Conclusion:

Crabmeat and asparagus soup is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, so it is a great option for busy weeknights. With its creamy texture, delicate flavor, and beautiful presentation, this soup is sure to impress your guests.