Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)
- Reviews 1
Ready In: 35 mins
Serves: 4-6
Yields: 4-6 Bowl or Cup Soup Servings
Ingredients
- 3 lbs fresh asparagus (trimmed of woody ends & cut in 1-in pieces)
- 2 tablespoons butter
- 6 cups chicken stock
- 2 tablespoons cornstarch
- 1⁄2 cup whipping cream
- salt & freshly ground black pepper (to taste)
- 8 ounces white crab meat
Directions
- 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.
- 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.
- 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.
- 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.
- *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.
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