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
  • 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 seasoning matters.
  • 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.
Taste of Southeast Asia, Barbara Hansen, 1987

copyright 2008