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; 2 teaspoons minced fresh parsley

I always 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
2 teaspoons minced fresh parsley

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, crab and parsley; heat through. If desired, top with chopped parsley and coarse cracked 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

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

Originally published as Creamy Crab and Asparagus Soup in Taste of Home April/May 2019

Reviews

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Average Rating:

toolbarsco

Mar 24, 2019

My family loved this soup!! Next time I will add 2 cans crab meat.
Butcher2boy

Mar 18, 2019

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.
Dianne

Mar 18, 2019

Made this for dinner, yummy will make again!!!