Asparagus Soup With Crab Meat Recipes

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.

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.

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.

Steps:

• Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
• Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
• Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
• Use an immersion blender to blend soup until smooth, about 3 minutes.
• For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
• Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
• Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
• Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
• Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Steps:

• Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
• In a large pot, bring sherry, soy sauce and chicken broth to a boil.
• Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
• Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
• Garnish with chives and serve!

Steps:

• Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
• Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
• Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
• Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
• To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.

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.

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.

Steps:

• Dissolve the cornstarch in the 2 tbsp of water. Set aside.
• Bring water to a boil and put the pork bones inches
• Bring back to a boil, then cover and continue to boil the bones for 1 hour. Occasionaly skim the top.
• Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock.
• Heat the oil in a wok and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat.
• Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil.
• Add the cornstarch-and-water mixture and stir for a few minutes.
• Break the egg open and drop it into the actively boiling soup while stirring.
• Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper.
• Continue to cook until the asparagus is heated through.
• Sprinkle the coriander and scallion green over the soup before serving.

Steps:

• In a large saucepan, saute onion in oil for 1 minute. Add celery; saute until tender. Stir in the tomatoes, water, carrots, potatoes, corn, bouillon, seafood seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Stir in crab and peas; heat through.

Steps:

• Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
• Bring to a boil.
• Reduce the heat and simmer.
• Meanwhile, heat the oil in a skillet.
• Add the shallots and garlic and stir-fry until aromatic.
• Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
• Stir-fry over high heat for 1 minute.
• Set aside.
• Bring the soup to a boil.
• Add the cornstarch mixture and stir gently until the soup thickens and is clear.
• While the soup is actively boiling, add the egg and stir gently.
• Continue to stir for about 1 minute.
• Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
• Transfer the soup to a heated tureen.
• Sprinkle on the coriander, scallion and freshly ground black pepper.

Steps:

• Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

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.

Steps:

• Bring a large skillet of salted water to a boil. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes. Drain, and rinse under very cold water until cool. Dry on tea towels. Cut in 3-inch lengths.
• In a large serving bowl, combine the asparagus and crab meat. Sprinkle the lemon zest into the bowl. Season with salt and sprinkle with olive oil. Toss very gently to mix. Cover, and chill for a few hours, stirring once or twice. Taste, and adjust salt.
• Meanwhile, juice 1 lemon and reserve. Just before serving, add the juice and toss once more. Spread the cheese shavings over salad, and serve.

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.

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.

Steps:

• In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
• Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
• Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
• To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.

Steps:

• Bring a large pan of salted water to the boil and cook the asparagus for 2 mins until just cooked. Drain, tip into iced water to refresh and drain again. Cut each spear on the angle into 2-3 pieces.
• For the dressing, mix all the ingredients with brown crabmeat, if you have it. Toss the asparagus through the dressing, then build a nest of asparagus spears on plates. Place some white crab meat in the centre of each nest, top with a small bundle of rocket and drizzle everything with olive oil before serving.