How Do You Make Cream Of Crab And Asparagus Soup?
Cream of crab and asparagus soup is a delicious and hearty soup perfect for impressing your family or friends. With a rich, creamy texture and complex flavor, it is sure to please even the most discerning gourmet palate. It is rich enough for a small portion as a soup course, but hearty enough to serve as a meal itself. This recipe makes enough for eight people, as an entree. Melt the butter over medium heat. Add flour, stirring continuously over medium-high heat until mixture – called a roux – is cooked and has a light golden-brown color. Be careful not to burn the roux. Set aside. Wash the asparagus spears under cold running water to remove any sand or grit. Cut the spears into pieces 1/2 to 1 inch long. Place in the soup pot with just enough water to cover them plus about one inch. Cook over high heat until the water boils. Add the crab and cook about one minute. Add the roux, stirring constantly. The mixture should thicken almost immediately. Cook for one minute more, stirring cons
