|
Cream
Of Crab And Asparagus Soup
Nguyên Liệu
This soup is quite similar to the second one, but the vegetable here is
asparagus instead of corn.
To prepare, use:
6 cups of bouillon (recipe 1)
1/2 cup crab meat canned, frozen or fresh
2 lbs fresh and tender asparagus (white or green) or 1 lb canned asparagus. Use
the big shoot of asparagus, at least 1/2 or 2/3 inch in diameter.
Salt to taste (approximately 1 teaspoon)
1/4 to 1/2 teaspoon black pepper
12 fresh coriander leaves if desired
3 tablespoon cornstarch mixed with 1 cup cold water or cold bouillon
2 eggs yolks slightly beaten.
Cách Làm
Cut the canned asparagus into 1 inch pieces or boil
fresh asparagus until tender before cutting.
Heat the bouillon to boiling, ađ crab meat and continue boiling for 10
minutes. Skim while boiling. Then ađ the asparagus pieces and cook for 5
minutes. Season with salt and pepper. Stir in the beaten yolks quicklỵ Ađ
well mixed cornstarch, stir slowly three to four times until cornstarch is
donẹ Stop stirring immediatelỵ
Makes 6 servings. Serve hot into bowl or soup plate with coriander leaves on top
for taste and decoration.
| 
FOODOFVIETNAM.COM