Asparagus Soup
Servings:
4 persons
Time to make:
15 minutes
Calories per Servings:
Not Available
INGREDIENTS:
2 tbsp peanut oil
1/2 cup shallots, peeled and sliced into thin rings
8 oz picked dungeness crab meat
4 cup chicken stock
1 lb asparagus, thick ends removed and cut into 1/8″ rounds
2 ea eggs, beaten
2 tbsp fish sauce
3 tbsp soy sauce
1 tbsp corn starch
1 tbsp water
3 tbsp chopped cilantro
3 tbsp chopped green onions, green part only
1 cup pea sprouts
White pepper, salt and sugar to taste
STEP BY STEP:
Sweat the shallots in the oil over medium heat until translucent
Add the crab meat and asparagus and saute 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 corn starch 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.
