Crab and Asparagus Soup

If you’re looking for something different to serve as a light side for a special occasion, something that’s both healthy and fancy–but without a lot of cost or fuss, this recipe will impress! A simple soup with an eclectic-Asian flair; a delicious blend of seafood and greens.  There are only 7 ingredients but it tastes like so much more.  Canned crab meat is easy to find and not that expensive.  You can wow your guests in about 20 minutes. Pick up a package of egg rolls, or steamed dumplings to go with this easy dish or serve alone, it’s going to be a hit either way!

• 1 lb fresh asparagus, chopped into about ½ inch pieces (snap off any “woody” ends and discard)
• 1 C water
• 4 C chicken stock
• 1 large onion, chopped
• ¼ t white pepper
• 10 oz fresh mushrooms, sliced thin
• 2 7 ½ oz cans crabmeat, drained and flaked
• 2 T cornstarch
• 2 T cold water

1. In a soup pot, combine 1^st 5 ingredients and bring to a boil.
2. Turn the heat down to simmer and cook for 10 minutes, or until asparagus becomes soft.
3. Add in mushrooms and cook until they soften and shrink.
4. Mix cornstarch into a cup with 2T cold water.
5. Slowly stir mixture into the soup pot and cook on low until thickened.
6. Stir in the crab meat and heat through.

Serves 6

How easy is THAT? Enjoy with steamed dumplings or fried wontons!

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