French-style asparagus crab soup
Source of Recipe
Adapted from a recipe by San Francisco chefs David and Anne Gingrass
List of Ingredients
3 tablespoons peanut oil
3/4 cup shallots, peeled and sliced into thin rings
12 ounces Dungeness crabmeat, picked over to remove shells
24 ounces white or green asparagus, thick ends removed, asparagus cut into 1/4-inch pieces
6 cups low-sodium chicken broth
3 eggs, beaten
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
4 1/2 teaspoons fish sauce, to taste
4 1/2 teaspoons soy sauce, to taste
White pepper
1/3 cup chopped cilantro
1/3 cup thinly sliced scallionsRecipe
Adapted from a recipe by San Francisco chefs David and Anne Gingrass on Recipezaar.com
Serves 6
In a large saucepan or soup pot, sweat shallots in oil over medium heat until translucent.
Add crabmeat and asparagus and saute for 2 minutes, stirring gently so as not to shred the crabmeat. Add chicken stock and bring to a boil.
Slowly pour in eggs while stirring gently.
Combine cornstarch and water in a small bowl and mix thoroughly. Pour into boiling soup while stirring and cook for 5 minutes.
Remove from heat and add soy sauce, fish sauce and white pepper to taste. Ladle into bowls and garnish with cilantro and scallions. Serve immediately.
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