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    You are in: Home / Recipes / Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France) Recipe
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    Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

    1/1 Photo of Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    twissis's Note:

    I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* !

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    Ingredients:

    Serves: 4-6

    Yield:

    Bowl or ...

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
    2. 2
      Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
    3. 3
      Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
    4. 4
      Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
    5. 5
      *To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.

    Ratings & Reviews:

    • on April 27, 2009

      55

      The asparagus and the blue crab finally meet, in this lively, fresh, but as smooth as a ice rink, delectable soup. It really, truly cannot get easier then this, and a joy to prepare as the sounds of slurping rafts from the empty soup bowls in the dining room. I followed this exactly, except used hand-picked crab meat (right from the shell - $ dollar crabs on Wednesday!) so I guess-ti-mated to approximately 7-9 ozs. when all was said and done. I think the serving size was right on, because some of us (Dennis!) had *two* bowls-ful. Needless to say, you can't go wrong with asparagus/crab/cream anything, but most especially~this recipe. Made in the 2009 ~ April.

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    Nutritional Facts for Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

    Serving Size: 1 (532 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 421.5
     
    Calories from Fat 201
    47%
    Total Fat 22.3 g
    34%
    Saturated Fat 11.8 g
    59%
    Cholesterol 96.8 mg
    32%
    Sodium 1181.0 mg
    49%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 7.2 g
    28%
    Sugars 12.1 g
    48%
    Protein 28.2 g
    56%

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