Recipe: Crab and Asparagus Soup

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From: Nancy,.SanFran

Crab and Asparagus Soup
Recipe By : Anne Gingrass
Serves: 4

2 tablespoon peanut oil
1/2 cup shallots
8 ounces dungeness crab
1 pound asparagus
4 cups Chicken Stock
2 large whole eggs
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon white pepper
3 tablespoons cilantro
3 tablespoons green onion
1 cup pea sprouts

This soup is reminiscent of Chinese Egg Drop soup.

Sweat the shallots in the oil over medium heat until translucent. Add the crabmeat and asparagus and saut, for two minutes, stirring gently so as not to shred the meat.

Add the chicken stock and bring to a boil. Slowly pour the eggs in while stirring gently.

Combine the cornstarch and water in a small bowl and mix thoroughly to make a slurry. Pour into the boiling soup while stirring and cook for five minutes.

Remove from the heat and add the soy sauce, fish sauce and white pepper.

Ladle into warm deep bowls and garnish with the cilantro, green onions, pea sprouts and tempura fried asparagus spears. Serve immediately.