Crab and asparagus soup
5
20
6
No
Ingredients
- 225 g (1/2 pound) of crab flesh
- 454 g (1 pound) of cooked aspragus sliced into chunks
- 5 ml (1 teaspoon) of soy sauce
- 1 1/2 liter (6 cups) of chicken broth
- 2 finely chopped shallots
- 15 ml (1 tablespoon) of cornstarch
- 45 ml (3 tablespoons) of cold water
- 7,5 ml (1 1/2 teaspoon) of chili sauce
- 15 ml (1 tablespoon) of finely chopped fresh chive (optional)
- Salt and pepper up to taste
Preparation
Side-by-side mode
- With 30 ml (2 tablespoons) of butter, brown shallots then add asparagus and crab. Add chicken broth.
- Simmer and thicker with cornstarch diluted into 45 ml (3 tablespoons) of cold water.
- Serve with chive or finely chopped fresh parsley as garnishing.
