Australian Crab And Asparagus Soup Recipes

EASY CREAMY CRAB AND ASPARAGUS SOUP

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.

CRAB AND ASPARAGUS SOUP

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.

AUSTRALIAN CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan over medium heat, warm the oil. Saute the onion, celery, carrot, garlic and shallots, stirring occasionally, till vegetables are soft (about 5 minutes).
• Sprinkle with flour and stir quickly to combine.
• Add the milk, stirring constantly, and cook till sauce is smooth.
• Add the water, sherry, rice, worcestershire, bay leaf, thyme, salt, pepper and lemon zest.
• Bring to a boil, then reduce the heat to low and simmer for about 30 minutes.
• Stir in the crab and asparagus.
• Cover the pan and cook, stirring occasionally, till the soup is thickened and the asparagus is cooked.
• Discard bay leaf and serve.

CRAB AND ASPARAGUS SOUP

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.

SUP MANG TAY CUA (VIETNAMESE ASPARAGUS CRAB SOUP)

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.

ASPARAGUS SOUP WITH CRAB MEAT

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.

CRAB AND ASPARAGUS SOUP

Steps:

• Melt butter over medium-high heat in a medium saucepan.
• Add asparagus, crab and onions.
• Saute 2 to 3 minutes, or until soft.
• Reduce heat to medium low, add soup, broth and water.
• Bring to a boil, add soy sauce and white pepper to taste.

CRAB & ASPARAGUS SOUP

Steps:

• Pick meat from crabs, reserving shells.
• Crush shells, place in a saucepan with the stock and bring to the boil.
• Reduce heat, crush shells with a meat mallet or wooden spoon as much as possible.
• Cover and simmer for 15 minutes.
• Strain, pushing through a fine sieve to extract as much liquid as possible from shells.
• Strain stock again, through muslin or a very fine sieve, into cleaned saucepan.
• Add ginger and asparagus spears. Bring to the boil, reduce heat, cover and simmer for about 5 minutes until asparagus is just tender.
• Add the green onions, sesame oil and arrowroot paste, increase heat and stir until soup thickens.
• Reduce heat, add crabmeat and slowly pour in egg, stirring slowly so that the egg forms thin ribbons through the soup.
• Taste, add salt and pepper and serve garnished with coriander leaves if you like.
• Notes: You can use other types of crabs for this recipe, or 300g fresh crabmeat if you don't want to pick your own.