Crab and Asparagus Soup
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
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
Reviews
I have not yet made this recipe, but just from reading the list of ingredients I know is going to be good. Now the only thing that I'm in doubt is the amount of liquid used to make this soup. 1 cup of water and two cups of half-and -half, I don't think is enough since you're adding potatoes before you add the cream. How does this add up to six servings? I think the recipe needs to be revised.
I made as per recipe w/o alteration or substitutions, but I doubled it (bc I had two containers of jumbo lump crab.) Excellent!! I paired w/ a German Riesling and crusty honey sunflower bread for dunking. Everyone raved! Will definitely make again!
I had asparagus and red potatoes I wanted to use up so I checked Taste of Home and found this soup. But I don't really care for seafood and I also had chicken I wanted to eat. So I added the chicken and changed the seafood seasoning to regular seasoning salt. Instead of half-and-half, I used heavy cream and sprinkled in onion and garlic salt to taste. Nobody missed the crab and the soup was a success!
4/25/2019 I made this soup for the first time. I'd used the ingredients I had available: regular YELLOW onion, chicken stock instead of bouillon and water, but I'd increased the amount of liquid to about 2-3 cups in small increments. I used 2 russet potatoes, cubed, and increased the amount of asparagus: to 1 lb. and the lump crabmeat to 1 lb. can. This soup is definitely a keeper recipe! Thank you for sharing!
I served this soup at Easter dinner. I prepared it the night before, so all I had to do was heat and serve. Will definitely be making this again.
This is great, hearty soup that comes together in about an hour, so it's perfect for a hectic week night. Instead of canned crab, I used frozen, and I substituted the water and bouillon with my own homemade seafood stock, which really gave it a robust chowder flavor. Otherwise, I followed the recipe as written. It was fantastic! Perfect for a chilly, rainy evening relaxing at home or for a hearty filling dinner when you're on the go. Crab and asparagus are a great flavor combo!
I used fake lobster the first time. Plan to use the crab next time. I left out the salt because I thought the bouillon would make it too salty. Not true thanks to the potatoes. I added at the end.
My family loved this soup!! Next time I will add 2 cans crab meat.
Two ingredients I love, my husband wasn't thrilled with the asparagus. I will make this again and it's a great soup if you are on Keto.
Made this for dinner, yummy will make again!!!