Crab And Asparagus Soup With Green Onions And Cilantro

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This is adapted from a recipe by chefs david and anne gingrass. Excellent taste with very little effort!!

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Steps

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Sweat the shallots in the oil over medium heat until translucent.

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Add the crab meat and asparagus and saute for two minutes , stirring gently so as not to shred the crabmeat.

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Add the chicken stock and bring to a boil.

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Slowly pour the eggs in while stirring gently.

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Combine the corn starch and water in a small bowl and mix thoroughly.

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Pour into the boiling soup while stirring and cook for five minutes.

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Remove from the heat and add the soy sauce , fish sauce and white pepper.

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Ladle into bowls and garnish with cilantro and scallions.

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Serve immediately.

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Ingredients

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peanut oil, shallot, dungeness crabmeat, low sodium chicken broth, asparagus, eggs, fish sauce, soy sauce, white pepper, cornstarch, water, cilantro, scallions