Crab and Asparagus Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until fragrant.
• STEP 2.Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 3.Add chopped asparagus and cook for another 5 minutes, until the asparagus is crisp-tender.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 5.Return the soup to the pot and stir in the crab meat. Cook for a few minutes until the crab is heated through.
• STEP 6.Season with salt, pepper, and a squeeze of lemon juice. Serve hot and garnish with fresh herbs, if desired.

Cooking Tips

• For a thicker soup, you can add a tablespoon of flour to the melted butter before adding the onions and garlic.
• If you prefer a chunkier soup, you can reserve some of the cooked asparagus and crab meat and add them back into the soup after pureeing.
• To make the soup extra creamy, you can stir in a splash of heavy cream or coconut milk before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup hot with crusty bread or a side salad for a complete meal.