in Soup Recipes

Asparagus cream soup with crab

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Ingredients for 4 servings:

  • 1 kg asparagus, white
  • 200 ml cream
  • Salt
  • pepper
  • 1 pinch of nutmeg
  • 1 pinch(s) of sugar
  • 150 g crabs (deep-sea crabs)
  • 2 eggs, including the yolk
  • 2 tbsp chives in rolls

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the asparagus, peel, and trim the ends. Cook the ends and skin in 500 ml of lightly salted water for about 20 minutes, drain, reserving the stock, cut the stalks into bite-sized pieces, and cook in the stock for 12-15 minutes. Remove the heads and some of the asparagus, and puree the rest. Stir the cream into the soup, season with salt, pepper, and sugar. Whisk the egg yolk with a little of the stock and stir it into the remaining soup. Add the asparagus and the deep-sea crab, heat through, sprinkle with chives, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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