The temperate weather of the southern United States means that asparagus is always ready for picking when Easter arrives; here, we pair it with crab, a local favourite, in a creamy soup.
Ingredients
- 1-1/2 lb (750 g) thick asparagus stalks
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) minced shallots
- 1/4 tsp (1 mL) mace
- 1 bottle (240 mL) clam juice
- 3 cups (750 mL) chicken stock
- 2 cups (500 mL) crabmea
- 4 egg yolks
- 1/2 cup (125 mL) whipping cream
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) each salt and pepper
Steps
- Snap woody ends off asparagus. Starting 2 inches (5 cm) from tips and using vegetable peeler, peel stalks.
- In saucepan, melt butter over medium heat; fry shallots and mace, stirring, until shallots are soft, about 2 minutes. Add clam juice, chicken stock and 2 cups (500 mL) water; bring to boil. Add asparagus; reduce heat and simmer, covered, until asparagus is tender-crisp, about 3 minutes. Using tongs, remove asparagus. Trim off tips; slice in half lengthwise and set aside. Chop stalks and return to pot; simmer for 2 minutes. Remove from heat.
- Purée in blender in batches and return to pot; bring to simmer over medium heat, stirring occasionally. Remove and discard any cartilage from crabmeat. Add crabmeat to pot; cook until heated through, about 2 minutes.
- Meanwhile, in bowl, whisk together egg yolks, whipping cream, lemon juice, salt and pepper; gradually whisk in 1 cup (250 mL) soup. Pour back into pot in thin stream, while stirring. Cook, stirring, until thick enough to lightly coat spoon (do not boil). Remove from heat and ladle into bowls. Top with reserved asparagus tips.
