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Crab and Asparagus Soup

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Emily Tisdale

"An Asian-inspired soup that is decadent and rich. Perfect for a cold winter day and elegant enough for special holidays. I make this every year at our Christmas gathering, usually doubling the recipe, and my daughter always claims the leftovers to take home."
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Ingredients

35 m servings 133 cals
Original recipe yields 4 servings

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Directions

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  1. Combine shrimp stock and ginger in a large saucepan over medium-high heat. Bring to a rolling boil.
  2. Stir in asparagus and reduce heat to medium. Cover and simmer until asparagus are partially cooked, about 3 minutes. Reduce heat to medium-low.
  3. Combine cornstarch and water in a small bowl.
  4. Whisk cornstarch mixture into soup.
  5. Stir sesame oil and soy sauce into soup.
  6. Simmer, stirring constantly, until soup thickens, about 1 minute.
  7. Slowly add beaten egg, while gently stirring soup to form threads of cooked egg.
  8. Stir in crab meat and simmer until crab is thoroughly heated, about 5 minutes.

Nutrition Facts


Per Serving: 133 calories; 4.3 g fat; 7.8 g carbohydrates; 16.3 g protein; 67 mg cholesterol; 974 mg sodium. Full nutrition

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