Faux Creamy Asparagus and Crab Soup

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Ingredients

1 bunch fresh asparagus, woody ends trimmed off
1/2 cup sweet white onion, diced
1 clove of garlic, smashed and minced fine
1 Russet or baking potato, peeled and cut into 1-inch pieces
4 cups low sodium vegetable stock (or chicken broth)
3 tablespoons olive oil
1 tablespoon unsalted butter
salt
pepper
1/2 cup jumbo lump crabmeat (fresh or canned)

Preparation

1
Wash asparagus well and trim off the beautiful tips; reserve these in a bowl. Cut the remaining spears into one-inch pieces.
2
Heat a 3-quart stockpot over medium heat; when warmed, add the olive oil and onions, and saute until they begin to soften.
3
Stir in the garlic and continue to cook, stirring frequently to prevent the garlic from browning.
4
When these are soft, add the butter, potato chunks and asparagus pieces; stir well to combine.
5
Saute this mixture until these are slightly tender, about 5 minutes.
6
Pour in the stock or broth; stir well.
7
Cover, and allow to simmer until the potatoes are very soft, about 10 to 15 minutes.
8
At this point, taste for seasoning; add salt and pepper to taste, stirring well to distribute.
9
Using an immersion stick blender, food processor or traditional blender, puree the soup - in batches, if necessary - until it is chunky-smooth and to your liking.
10
Set this aside, covered, in a warm place.
11
Place the asparagus tips in a microwave-safe bowl with a tablespoon of water.
12
Cover and microwave - to steam - for between 2 and 4 minutes (your microwave will determine how long).
13
You can also boil the tips in water on top of the stove; they should be tender but not mushy - drain well & set aside.
14
Ladle the soup into individual bowls.
15
Top each with a sprinkling of the steamed tips and crabmeat.

Tools

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About

Healthy version of a traditional creamy aspargus & crab soup. The potatoes add the body that would otherwise come from heavy cream.

This can also be made vegetarian, if vegetable stock is used and the crab is omitted.

Yield:

4.0 to 6

Added:

Monday, May 3, 2010 - 9:17am

Creator:

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