Crab and Asparagus Soup
Serving Size: 6
6 oz Crab meat
18 White asparagus spears-- peeled
2 Eggs -- beaten
6 Cilantro sprigs
6 c Chicken broth -- canned
2 Green onions
2 slices Fresh ginger root
1 tbs Chicken bouillon granules
Taste of Southeast Asia, Barbara Hansen, 1987
Cut onions into 1-inch lengths, include part of the green tops. Cut
2 (1/4-inch thick) slices from a finger of gingerroot.
Bring broth, onions, ginger root, and bouillon to a rapid boil.
Reduce heat, cover, simmer 1 hour. Strain broth. Remove and fat.
Note - to make broth from scratch, use chicken carcass or bones The
base broth should be very clear, skimmed of fat and strained of
Add crab to broth. Cut asparagus spears into thirds; add to broth.
Simmer gently, uncovered, 10 minutes. Beat eggs in a small bowl.
Slowly pour eggs into soup, stirring gently but constantly to stream
egg threads. Makes 6 1-cup servings. Garnish with cilantro sprig.
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