Cooking Index - Cooking Recipes & IdeasAsparagus Soup With Red Pepper Sauce And Lump Crabmeat Recipe - Cooking Index

Asparagus Soup With Red Pepper Sauce And Lump Crabmeat

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 1/4 lbs 1021g / 36ozFresh thin asparagus - tough ends discarded
2 tablespoons 30mlUnsalted butter
1 cup 62g / 2.2ozChopped yellow onion
1 1/2 teaspoons 7.5mlMinced garlic
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground white pepper
4 cups 948mlChicken stock or vegetable stock
1/2 cup 118mlDry white wine
3/4 cup 177mlHeavy cream
  Red Pepper Sauce II - (see recipe)
1/4 lb 113g / 4ozLump crabmeat - for garnish

Recipe Instructions

Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.

In a medium-sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes.

Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes.

Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E77) - from the TV FOOD NETWORK"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.