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Crab and Asparagus Soup

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Crab and Asparagus Soup

Crab and Asparagus Soup

Crab and Asparagus Soup is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 123 calories, 15g of protein, and 4g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for Winter. A mixture of sesame oil, crabmeat, cornstarch, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 35 minutes. If you like this recipe, take a look at these similar recipes: Crab & Sweet Corn Soup, Asparagus and Pea Soup: Real Convenience Food, and Crab and Shrimp Burgers With Garlic Grits Fries.

Instructions

1
Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
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Shrimp StockShrimp Stock
GingerGinger
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Sauce PanSauce Pan
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.
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AsparagusAsparagus
3
Combine cornstarch and water in a small bowl.
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Corn StarchCorn Starch
WaterWater
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BowlBowl
4
Whisk cornstarch mixture into soup.
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Corn StarchCorn Starch
SoupSoup
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WhiskWhisk
5
Stir sesame oil and soy sauce into soup.
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Sesame OilSesame Oil
Soy SauceSoy Sauce
SoupSoup
6
Simmer, stirring constantly, until soup thickens, about 1 minute.
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SoupSoup
7
Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
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SoupSoup
EggEgg
8
Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.
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CrabCrab
DifficultyMedium
Ready In35 m.
Servings4
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchSoupMain CourseMain DishDinner
OccasionsFallWinter
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