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
Optional
toppings: chopped fresh parsley and cracked pepper
How
To Make Crab and Asparagus Soup :
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, sprinkle with parsley and
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.