Crab and Asparagus Soup Recipe

Recipe By Slurrp

Crab and asparagus soup is a delicious and nutritious dish that combines the delicate flavors of crab meat and fresh asparagus. This creamy soup is rich in protein and vitamins, making it a perfect choice for a light and healthy meal. The tender asparagus adds a subtle crunch and a vibrant green color to the soup, while the crab meat provides a savory and slightly sweet taste. This soup is easy to make and can be enjoyed as a starter or a main course.

4.2
17 Rating -
Rate
5minstotal
25minsPrep
40minsCook
5m.total
25m.Prep
40m.Cook
Crab and Asparagus Soup
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ingredients serve

Ingredients for Crab and Asparagus Soup Recipe

  • 0.33 tablespoon Butter
  • 0.17 Onion, Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 Potatoes, Diced
  • 0.67 cup Chicken Broth
  • 0.17 bunch Asparagus, Chopped
  • 0.17 cup Crab Meat
  • As required Salt And Pepper To Taste
  • as required Lemon Juice, For Serving
  • as per your need Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
55
calories per serving
< 1 g Fat3 g Protein10 g Carbs4 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    4g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    2mg
  • Vitamin A
    320mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp