Soups Recipes - Crab and Asparagus Soup Recipe

Ingredients

• 15m/1 tbsp vegetable oil

• 2 shallots, finely chopped

• 2 garlic cloves, finely chopped

• 15m/1 tbsp rice flour or corn flour (cornstarch)

• 225g/8oz cooked crab meat, chopped

• 450g/1lb preserved asparagus, finely chopped, or 450g/1lb fresh asparagus, trimmed and steamed

For the stock:

• 1 meaty chicken carcass

• 25g/1oz dried shrimp, soaked in water for 30 minutes, rinsed and drained

• 2 onions, peeled and quartered

• 2 garlic cloves, crushed

• 15m/1 tbsp fish sauce

• 6 black peppercorns

• sea salt

• salt and ground black pepper basil and coriander (cilantro) leaves, to garnish

• fish sauce, to serve

Serves 4

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Method:

1. To make the stock. put the chicken carcass into a large pan. Add all the other stock ingredients, except the salt, and pour in 2 liters/3 1/2 pints/8 cups water.

2. Bring to the boil, boil for a few minutes, skim off any foam, then reduce the heat and simmer with the lid on for 1 1/2-2 hours.

3. Remove the lid and simmer for a further 30 minutes to reduce the stock. Skim off any fat season, then strain the stock and measure out 1.5 liters/6 3/4 cups.

4. Heat the oil in a deep pan or wok. Stir in the shallots and garlic, until they begin to color. Remove from the heat stir in the flour; and then pour in the stock.

5. Put the pan back over the heat and bring to the boil, stirring constantly. until smooth.

6. Add the crab meat and asparagus, reduce the heat and leave to simmer for 15-20 minutes.

7. Season to taste with salt and pepper; then ladle the soup into bowls, garnish with fresh basil and coriander leaves, and serve with a splash of fish sauce.

Note: Generally, jars of asparagus preserved in brine are used for this recipe, or fresh asparagus that has been steamed until tender.