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Crab and Asparagus Soup

Name: Crab and Asparagus Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 1-1/4 cups chopped sweet onion; 1 celery rib, chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon seafood seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1 cup water; 1-1/2 teaspoons chicken bouillon granules; 2 medium red potatoes, cubed; 8 ounces fresh asparagus, cut into 3/4-inch pieces; 2 cups half-and-half cream; 1 can (6-1/2 ounces) lump crabmeat, drained; Optional toppings: chopped fresh parsley and cracked pepper

15 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 40 min.

Makes

6 servings

Updated: May. 29, 2022

I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. —Patti Bogetti, Magnolia, Delaware

Crab and Asparagus Soup Recipe photo by Taste of Home

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Ingredients

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

Directions

In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes.
Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

Test Kitchen tips

In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place the container in the refrigerator, changing the water at least once every 2 days.

When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.

Nutrition Facts

3/4 cup: 257 calories, 12g fat (8g saturated fat), 78mg cholesterol, 546mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

Crab and Asparagus Soup

Ingredients

Directions

Nutrition Facts

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