Crabmeat and Asparagus Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
It's an assortment of wonderfully interesting flavors that work well together. Surprisingly. I saw a similar recipe on line somewhere (not here) and I took the base and left out the exotic things (I can't identify or get) and then expounded on it. It's origin is Vietnamese. It has a very healthy and light flavor. Ingredients:
1 (10 ounce) can asparagus tips, drained |
2 (6 ounce) cans crabmeat, drained and flaked |
2 tablespoons fish sauce |
1 tablespoon oyster sauce |
1 cup chopped fresh spinach |
1 cup diced firm tofu |
2 teaspoons dried oregano |
1 clove garlic, crushed |
Directions:
1. In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic. Fill with enough water to cover by about 2 inches. Cover, and cook on High for 45 minutes, or until you smell the aroma and the spinach has cooked down dramatically.
|
|