Recipe: Crab and Asparagus Soup
Soups recipelink.com Chat Room Recipe Swap
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.
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.
MsgID: 314053
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (102)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Shoney's Original Broccoli, Cauliflower, Cheese Soup
- Hawkeye-Hillbilly Bean Soup
- Crackling Rice Soup
- Kitchenaid Vanilla Butternut Bisque (using butternut squash, vanilla yogurt, blender)
- Carrot and Corn Soup (using orange zest and juice)
- Broccoli Raab Soup with Chickpeas and Pasta
- Peanut Soup, Senegalese Style (Today Show - Dec. 12, 2007)
- Bean, Pea, or Lentil Soup (General Foods, 1943)
- Midwinter Minestrone Soup (using sundried tomatoes, chickpeas and kale)
- Tomato Soup (using canned tomatoes, serves 2 or 3)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!