Curried Cream of Asparagus Soup With Crab

READY IN: 45mins
Recipe by Marla Swoffer

I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.

Top Review by Kozmic Blues

This soup was really unique and different. I thought the potatoes thickened the chowder nicely, and the asparagus gave the soup a really interesting color. At first, I thought 1 whole tablespoon of garlic powder seemed like alot, but after tasting the finished product, I think the flavor worked well with the curry powder and the immitation crab. It had a real intense flavor, with just the right amount of heat. I used vegetable broth in place of chicken, (just my personal preference.)

Ingredients Nutrition


  1. Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
  2. When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
  3. Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
  4. Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
  5. Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
  6. Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
  7. Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.

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