Crab and Asparagus Soup Recipe

Ingredients

  • 1-1/4 cups chopped sweet onion
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1-1/2 teaspoons chicken bouillon granules
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4-inch pieces
  • 2 cups half-and-half cream
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • 2 teaspoons minced fresh parsley

Directions

  • In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
  • Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream, crab and parsley; heat through. If desired, top with chopped parsley and coarse cracked pepper.


Test Kitchen tips

  • In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.
  • When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.

  • Nutrition Facts

    Nutrition Facts: 3/4 cup equals 257 calories, 12 g fat (8 g saturated fat), 78 mg cholesterol, 546 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

    Originally published as Creamy Crab and Asparagus Soup in Taste of Home April/May 2019


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    Post Author: MNS Master

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