Crab And Asparagus Soup With Green Onions And Cilantro 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 & 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.

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:

• 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 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.

ASPARAGUS GREEN ONION SAUTé

Steps:

• Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
• Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
• Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
• Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

ASPARAGUS SOUP

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
• Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB

Steps:

• Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
• When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
• Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
• Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
• Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
• Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
• Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT

Steps:

• At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
• To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
• Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
• To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.

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.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

CREAMY CORN CRAB SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

GARLIC ASPARAGUS SOUP

Steps:

• Heat olive oil in a saucepan over medium heat.
• Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
• Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
• Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
• Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

ASPARAGUS AND CILANTRO SOUP

Steps:

• Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin. Add the stock and bring to a simmer over high heat. Decrease the heat to medium low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
• Using a hand-held immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
• Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
• Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
• The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.