Crab and Asparagus Soup

Name: Crab and Asparagus Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus spears, trimmed and cut into 1-inch pieces; 237 milliliters cooked crabmeat; 1 Tbsp cornstarch; 1 egg, beaten; 1 teaspoon freshly-grated ginger; 1 teaspoon sesame oil; 946 milliliters shrimp stock; 1 teaspoon soy sauce; 2 Tbsps water

Need a gluten free, dairy free, and pescatarian main course? Crab and Asparagus Soup could be an outstanding recipe to try. This recipe serves 4. One serving contains 123 calories, 15g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for Autumn. If you have water, egg, cornstarch, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.

Ingredients you will need

Shrimp Stock

Ginger

Equipment you will use

Sauce Pan

Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.

Ingredients you will need

Asparagus

Combine cornstarch and water in a small bowl.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Bowl

Whisk cornstarch mixture into soup.

Ingredients you will need

Corn Starch

Soup

Equipment you will use

Whisk

Stir sesame oil and soy sauce into soup.

Ingredients you will need

Sesame Oil

Soy Sauce

Soup

Simmer, stirring constantly, until soup thickens, about 1 minute.

Ingredients you will need

Soup

Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.

Ingredients you will need

Soup

Egg

Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Ingredients you will need

Crab

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

454grams

asparagus spears, trimmed and cut into 1-inch pieces 237milliliters

cooked crabmeat 1Tbsp

cornstarch 1

egg, beaten 1teaspoon

freshly-grated ginger 1teaspoon

sesame oil 946milliliters

shrimp stock 1teaspoon

soy sauce 2Tbsps

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.