Simple Crabmeat and Asparagus Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe adapted from a 1973 book called Chinese Cookery Ingredients:
1/2 lb fresh crab |
1 lb asparagus |
1/2 tablespoon soy sauce |
1 tablespoon cooking sherry |
6 cups chicken broth |
1 green onion, minced |
1 1/2 teaspoons hot sauce |
1 tablespoon cornstarch, mixed into |
3 tablespoons water |
1 tablespoon chives, finely chopped |
1 tablespoon vegetable oil |
Directions:
1. Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2 pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
2. In a large pot, bring sherry, soy sauce and chicken broth to a boil.
3. Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
4. Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
5. Garnish with chives and serve!
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