Crab Asparagus Soup

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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DifficultyIntermediateYields8 ServingsRating

Prep Time15 minsCook Time20 minsTotal Time35 mins

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.

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

DIRECTIONS
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!

Ingredients

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

Directions

DIRECTIONS
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!

Crab Asparagus Soup

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