White asparagus & Dungeness crab soup
Printable version of this crab asparagus soup recipe (word doc)
Yield – 8 servings
Ingredients
8c – free range chicken stock
2T + – Nuoc man (Vietnamese fish sauce)
1t – sugar
2T – canola oil
9 – organic shallots, chopped
6 – small organic garlic cloves, chopped
1# – Dungeness crab meat, cleaned
4T each – cornstarch & water to form a slurry
2 – cage-free eggs, slightly beaten
2# - fresh white asparagus, trimmed, peeled and sliced into 1 inch pieces, tips split & reserved.
4t– fresh organic cilantro, shredded
1 – organic green onion, thinly sliced
salt & black pepper to taste
Coriander oil
1 bunch organic cilantro
1c – expeller pressed canola oil
1t - salt
a blender
- add all ingredients into a blender and puree until cilantro pulverized. Remove and check seasoning, funnel into a clean squirt bottle and reserve
Instruction:
- Add the stock, 1T of the fish sauce, sugar and the salt into a soup pot and BTAB, reduce and simmer. Add the peeled asparagus bottoms and cook until tender.
- Heat the oil into a skillet. Add the shallots & garlic and stir fry until aromatic. Add the crabmeat, the remaining 1T of fish sauce and black pepper. Continue to fry for 1 minute, remove from the pan and reserve.
- Puree the soup base and add the cornstarch mixture and stir gently until the soup thickens and is clear. With the soup boiling, add the eggs and gently stir.
- Blanch the asparagus tips and cook until tender, reserve.
- Mix in the shredded cilantro and check seasoning.
- Ladle the soup into individual serving bowls and mound the crab meat in the center of the bowl. Garnish with the blanched asparagus tips, sprinkle the green onions and the coriander oil on the soup and serve.
