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crab and asparagus soup

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Fish & Seafood

Crab and Asparagus Soup

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates.

Ingredients:

  • 1-1/4 cups chopped sweet onion
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 1-1/2 teaspoons chicken bouillon granules
  • 2 medium red potatoes, cubed
  • 8 ounces fresh asparagus, cut into 3/4-inch pieces
  • 2 cups half-and-half cream
  • 1 can (6-1/2 ounces) lump crabmeat, drained
  • optional toppings: chopped fresh parsley and cracked pepper

Directions:

  1. In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

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