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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.
- 1 lb asparagus, ends trimmed, coarsely chopped
- 1 small onion, coarsely chopped
- 1 potato, diced
- 8 ounces surimi or 8 ounces imitation crabmeat, broken into small pieces
- 1 cup chicken broth
- 1 cup milk
- 1 tablespoon flour
- 3 tablespoons butter (or Smart Balance)
- 1 tablespoon garlic powder
- 1 tablespoon yellow curry powder
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 dash Worcestershire sauce
- 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).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- 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.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.