Crab Asparagus Soup

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Crab Asparagus Soup

Growing up, I watched my mom make crab asparagus soup on special occasions or large family gatherings.  White asparagus is expensive in Vietnam and since asparagus is not native to Vietnam, many people believe this dish was influenced by the French. 

Each family has their own rendition of this classic dish.  Some forgo the white asparagus for green asparagus or enoki mushrooms.   What sets this crab asparagus soup apart from others is the addition of pureed corn juice. 

The corn juice adds a subtle sweetness and flavor to the soup which allows the delicate white asparagus and crab meat to shine through.

Please let me know if you have any questions.

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Crab Asparagus Soup

Crab Asparagus Soup


  • Author: Palate Teaser
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

Growing up, I watched my mom make crab asparagus soup on special occasions or large family gatherings.  White asparagus is expensive in Vietnam and since asparagus is not native to Vietnam, many people believe this dish was influenced by the French. 


Scale

Ingredients

  • 2 qts Chicken Stock
  • 28 oz can of Asparagus Spears
  • 8 oz Crab Meat
  • 3 tbsp Tapioca Starch
  • 8 oz Sweet Corn
  • 10 Quail Eggs
  • 2 tsp Sugar
  • 1 dash Pepper
  • 1 tsp Salt
  • 1 Shallot
  • 3 Eggs
  • 1 bunch Cilantro
  • 2 Green Onions

Instructions

  1. Boil and peel all quail eggs
  2. Add 8 oz of sweet corn and a cup of chicken stick to mixer. Add more chicken stock as needed.
  3. Strain mixture into bowl
  4. Finely chop shallot
  5. Cover bottom of pan with olive oil and cook shallot until golden brown
  6. Add 8 oz of crab meat, 2 tsp salt, 2 tsp sugar, and 1 tsp of pepper
  7. Remove crab mixture to small bowl
  8. Add remaining chicken stock to pot
  9. Add liquid from asparagus can
  10. Chop asparagus
  11. Add sweet corn liquid
  12. Beat 3 eggs with a splash of fish sauce
  13. Add 3 Tbsp of tapioca starch to 1 cup of water
  14. Add asparagus spears, eggs, tapioca mixture, crab meat, and eggs to pot
  15. Add 2 Tbsp fish sauce, 1 tsp salt, and pepper to taste
  16. Finely chop green onion and cilantro
  17. Time to serve!

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