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
Update from previous review- I made this again but instead of potatoes I used corn- half frozen kernels and half canned creamed corn. My family thought it was even better.
Parsley is mentioned in the ingredients just once, as an unspecified amount to be used as an optional topping. However, the next to last sentence, BEFORE adding toppings, says to stir in the crab, cream AND PARSLEY. How much is to be added at this point? Thanks.
Made the soup as written. Very good and will make again. I don't see how anyone could give a rating if they have not tried the recipe. Should not post their review if not made.
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.