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Crab and Asparagus Soup

Crab and asparagus team up and get a little help from ginger and sherry. A nice presentation...




In a large pot, combine the ginger and the broth. Over a medium high heat, bring to a rolling boil.

Add the asparagus. Lower the heat to medium. Simmer covered for about 3 minutes until the asparagus just starts to get tender. Lower the heat again. 

In a mixing bowl, stir 2 tablespoons of the broth into the beaten egg.  Pour the mixture into the soup pot. Stir constantly until threads of cooked egg are formed.

Mix the cornstarch and the water together. Add to the broth along with the sherry and the soy sauce.  Simmer for 10 minutes until the soup starts to thicken.  Stir in the cooked crabmeat and simmer for 5 minutes until the crab is warmed through.  


Enjoy from Cape Cod Soups!