Asparagus And Crab Soup

Recipe By:
Wolly
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  • Yield 6 Servings
  • Level Medium

A soup made with seafood and vegetables.
 

Ingredients

  • 350 g/12 ounces asparagus spears, trimmed and halved
  • 900 ml/l 1/2 pints/3 3/4 cups chicken stock, preferably home-made
  • 30-45 ml/2-3 tablespoon sunflower oil
  • 6 shallots, chopped
  • 115 g/4 ounces crab meat, fresh or canned, chopped
  • 15 ml/l tablespoon cornflour (cornstarch), mixed to a paste with water
  • 30 ml/2 tablespoon fish sauce
  • 1 egg, lightly beaten
  • Chopped chives, plus extra chives to garnish
  • Salt and ground black pepper to taste
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Directions

  1. 1. Cook the asparagus spears in the chicken stock for 5-6 minutes until tender. Drain, reserving the stock.
  2. 2. Heat the oil and stir-fry the shallots for 2 minutes. Add the asparagus spears, crab meat and chicken stock.
  3. 3. Bring the mixture to the boil and cook for 3 minutes, then remove the wok or pan from the heat and spoon some of the liquid into the cornflour mixture. Return this to the wok or pan and stir until the soup begins to thicken slightly.
  4. 4. Stir in the fish sauce, with salt and pepper to taste, then pour the beaten egg into the soup, stirring briskly so that the egg forms threads. Finally, stir the chopped chives into the soup and serve immediately, garnished with chives.
  5. COOK'S TIP:
  6. 5. If fresh asparagus isn't available, use 350g/12 ounces can asparagus. Drain and halve the spears.